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What is the trick to completly cover a petit four with icing

post #1 of 29
Thread Starter 
I placed my little cakes on my cooling rack and no matter what I did, I cannot completely cover all of the cake. With the cake white and the icing white, it's not that noticeable, but I want to have a all over smooth, covered petit four. What am I doing wrong?
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #2 of 29
Hi, I haven't made them myself, but thought this link would give you an answer.

http://cakesandcupboards.blogspot.com/2008/01/lisas-easy-petits-fours.html

HTH.
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #3 of 29
Rather than pouring the fondant from the pan, you may find it easier to pour from a large serving spoon. It's easier and you'll have more control with it.
post #4 of 29
My version:
Follow those directions thru step 6. If the cake is starting to thaw, pop it back into the freezer.
7. Set a cooling grid on two somethngs (glasses, cans, whatever) to elevate it.
8. Stick a skewer into the bottom of the petit four.
9. DIP the petit four into the icing.
10. Drop the petit four - still on the skewer - onto the cooling grid.
11. Pull skewer out from the underside.

Notes:

The grid must be elevated enough so that the skewer has room to drop thru.

A cooling grid works MUCH better than a cooling rack.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 29
The pouring thing never worked for me, I think Leah has a better method. Now if I can just find a better icing recipe, maybe chocolate based, I might try them again.

At one time I had visions of selling petit fours, people call me for them regularly but when I tried they were such a pain so I have turned down the orders.

Good luck, I hope you find a method that works for you! icon_smile.gif
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #6 of 29
If you sell them remember two things.
1) a classic petit four is two bites and two bites only. And little dainty lady bites, not Jethro bites.
2) charge a butt load as they are a pain.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 29
I do it Leah's way too. I make sure the PFs are frozen and the fondant is warm. They are ready to gently touch in about 10-15 minutes.
post #8 of 29
Good point Kory. The fondant should not go above 92 degrees F. (Use a thermometer. 92 doesn't feel particularly warm.)
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #9 of 29
THESE ARE A PAIN TO MAKE!! I do like the tip with the skewer though.. might get me to try them again!!!

Thanks for the great info!
make life what you want it to be
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make life what you want it to be
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post #10 of 29
Thread Starter 
I was thinking about dipping. And I used "Lisa's Easy Petit Four" instructions. They were wonderful! I highly recommend them to anyone. The whole freezing thing is the key. I froze my cake overnight. I will definately need to refreeze after cutting before I attempt the dip-er-oo method. Thanks for your suggestions!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #11 of 29
Thread Starter 
Leahs...since you are dipping, should the icing be on the thinner side vs. thicker? Do you use a smaller pot so you can get some depth in your pan with your icing? The pan I made my icing in was a big sauce pan, so I only had about 2" of icing...not deep enough to dip in.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #12 of 29
What's the difference between a cooling rack and a cooling grid? The one I have is all squares, so I assume that's the grid and the rack just go across then? Thanks icon_smile.gif
post #13 of 29
you got it icon_smile.gif
post #14 of 29
Yes, dd, use a sauce pan so that you have depth - not width. Or even a deep bowl set over simmering water.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #15 of 29
I've never made these before but I'm glad to hear about the cooling grid method. I'm looking forward to trying that.

Next question: Are y'all making these from a cut up cake or has anyone used the mini petit fours pans with the 32 cavities? I'm wondering how those pans work.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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