Thank you all for your tips. Especially for the person who said to dip the cakes more than once. I dipped 2x. Dh suggested only 2 x and not 3x because it would make the icing over power the cake. Talk about fancy Little Debbie cakes.

It was fun. I stayed up late doing it but sure worth it. I used a candy thermometer for the first time too.

I made a sponge cake from scratch. I learned how to do it after the first time I did it. I messed up the first batch. The sponge cake was amazing. I think it would taste great with strawberries and whip cream.

Have I told y'all what an awesome sight this is?!

Good for you, glad you were happy with the results! Learn something new everyday, don't you!
Hugs Squirrelly

Congratulations! I'm jealous. I wanted to take a petit fours class last weekend, just couldn't come up with the cash. I guess I can find some info on here, though.

Ali

I think I got here mid-stream, but I was wondering what you used/needed the candy thermometer for?

I've made petit fours using "poured fondant"--10x sugar with water, light corn syrup, & flavoring extract--and temperature isn't an issue. Please explain your coating/temp to me.

Thanks,
Rae

Congratulations to you!! I would love to make these one time when I get the chance. Maybe as a cake testing thing? But I am glad that they came out for you!

Tanya

The thermometer is because you do not want the sugar/fondant to get too thick. You want it to remain pourable, not to start to form threads and become candy.

Well, I think one person is talking about a poured fondant that you heat and the other person is talking about a regular poured fondant that you just mix without heating. There are so many different methods.
Hugs Squirrelly

The poured fondant I made required the sugar and water mixture to boil until it reached 226 degrees. Then the powdered sugar and flavorings were added. It took a lot longer for it to reach that temp than the recipe said but dh kept saying it is the temp that is important not the time. I stuck to that and had a great icing.

That is great. I would love to see pictures! Also, what fondant recipe did you use?

Cindy

Congrats, i am happy they turned out good for you. I tried making them and I had such a hard time. The cake was great but everything else did not come out how I hoped. Maybe I need a thermometer.

Nice to hear they turned out for you. I think petit fours are so cute!!

I have switched to using Merckens coating chocolate to dip. It covers in one dip, seals well, and tastes great.