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Petit Fours

post #1 of 10
12/28/09 at 6:43am
Thread Starter 
Ok, I need a serious petit four person to help me out on this!!! I'm making mini desserts for my cousins wedding reception THIS Thursday and have practiced the petit fours twice. The first time was terrible, but the second time was a little better. The only problem was that I didn't like the poured fondant. It came out WAY to sweet and overpowered the entire cake and filling. I know I did the recipe right so that's not the problem. Is it supposed to be like that? Does anyone have a recipe that isn't so overpowering? I've been researching this for weeks and haven't found any alternatives that would be beautiful AND taste good. Also if anyone has a good recipe for any type of mini dessert I'd love to know!! Please help I'd like to have my plan set out by tomorrow!!
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post #2 of 10
12/28/09 at 7:01am
Are you putting any extracts in your poured fondant recipe? Please post your recipe so we can check it out.
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 #3 of 10
12/28/09 at 7:44am
Love doing mini desserts - petite fours NOT so much. I like making mini tarts ( use the mini muffin pan), dipped fruits are also good, make cheesecake in a sheet and cut in diamonds or rounds, then add toppings - turtle, cherries, chocolate, etc. I prefer to use a ganache over poured fondant also. White ganach adds some flavor without over powering the cake. Little bon bons or cake balls would be good too!
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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post #4 of 10
12/28/09 at 7:51am
I would say that since the base of poured fondant is powdered sugar and corn syrup...yes it's going to be sweet. When my buttercream is too sweet I just dilute some salt into my liquids. Salt cuts sweetness.
I'm not licensed or insured and I don't sell cakes!! 'nuf said.
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I'm not licensed or insured and I don't sell cakes!! 'nuf said.
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post #5 of 10
12/28/09 at 7:55am
Check out this site http://cakesandcupboards.blogspot.com/2008/01/lisas-easy-petits-fours.html. To me the poured fondant is always sweet! I would recommend cake truffles (balls) if you can't get these down. Here's a cake truffle tree I did a while back. there were 61 cake truffles on it. http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1518187
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #6 of 10
12/28/09 at 2:58pm
Thread Starter 
The recipe I've been using is the Wilton recipe:
6 cups of p.s.
1/2 cup of water
2 tablespoons of light corn syrup
and 1 tsp of almond extract

It's not that I mind the sweetness, it's just that you can't taste the cake or the filling bc it's so overpowering. Thanks everyone!!!
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post #7 of 10
12/28/09 at 3:44pm
..moving to Recipe Requests. icon_smile.gif
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post #8 of 10
12/28/09 at 4:02pm
How about covering them in ganache? White or chocolate. If you need recipe, let me know.
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post #9 of 10
12/30/09 at 9:11am
Thread Starter 
I tried a new recipe out last night that called for almond bark. It turned out SOOO much better than the 2 times before. Thanks jlynnw for the cheesecake idea also!! I didn't even think about doing something like that!! Thanks everyone!!
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post #10 of 10
2/20/13 at 9:46am

Could you please send me the recipes you have for the choclate and white granache? Kanda

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