what type icing is used on these? Is it poured fondant?

What type cake recipe is used for it?

I tried to look for a recipe here but I am not finding any.

I normally use poured fondant

here is a recipe from food network. I saw the show and they look good.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21917,00.html


here is a link with some help.

http://allrecipes.com/advice/coll/all/articles/162P1.asp

hope this helps

Poured Fondant usually melts if it sits in t he fridge for days.

Many years ago, I switched to covering the cake with melted candy coating, Merckens. It can be tinted. Dries smooth & taste great.

Hi

What type of recipe are you looking for I might be able to help.

Petit Fours are typically sponge cake I believe. Although you can use pound cake or any other cake for that matter. Poured icing, whether poured fondant or ganache. I like ganache myself.

Thanks for the recipes. Any recipe would be great.

I am wanting to make some next week and I needed some advice to point me in the right directoin.

I have a (long) set of directions (with recipes) I wrote up after a few different people asked me how I make mine. PM me if you'd like me to send them to you, there might be something helpful even if you don't follow step by step.

I never looked at our photos before-great work! Can you please pm me the instructions or direct me to a cookbook/website. Thanks

OT- Edencakes your Pillsbury avatar is so funny. *poke*

edencakes: i too LOVE your avatar! it reminds me of this guy i used to know, who collected poppin fresh and poppie paraphenelia, and also had a poppin fresh tatoo in his arm -- only poppin fresh was standing like a superhero, with his arms on his hips and his chest puffed out -- it was hilarious!

on the subject of petit fours: i find that a firm cake is best, to allow for sharper, cleaner cutting, and covering the top with marzipan gives pieces that have smooth tops, giving a flatter, smoother iced surface. poured fondant is the classic icing, as it dries to a dry, slightly hard surface, which is ideal since petit fours are traditional eaten with the fingers.

Heehee, glad y'all like my doughboy.

aunt-judy is right, covering the cake with marzipan before cutting is the best way to go, giving a nice clean surface (so the cut edges don't crumble when iced). I would say the other most important tip is to use a cookie sheet and something heavy to "press" the cake in the refrigerator for a few hours. This ensures the small cakes won't fall apart after they're cut, even if you fill them.