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Poured fondant for petit fours - Page 4

post #46 of 55

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

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 #47 of 55
Quote:
Originally Posted by ddaigle View Post

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

I don't know what a craw fish boil is but it sounds interesting. Thankyou for all your help :-)

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
post #48 of 55

MB...love your chocolate PT4s!!!!   What did you use for the pour recipe?  I hated chocolate recipe...I need a new one. 

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 #49 of 55
Does the standard pt4 icing dry hard enough to stamp or paint with thinned gel color?
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #50 of 55

I wouldn't stamp..I don't know....maybe so...try it out.  I think if you were gentle you could paint.  I would be very careful on the design..PT4s do not like liquid.    The PT4 icing creates a shell...but you can squish/dent the shell if you are not careful. 

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 #51 of 55

ddaigle: Chocolate Poured Fondant Icing recipe (and video) by Woodland Bakery Chef Gretchen Price.

Which I modified to go along with YOUR instructions!

Where she said "add more water to get the consistency" I only added a bit of extra Hot Water, just enough so that I could stir it better (I did a half batch by hand).

You said to heat in microwave to get consistency. You're way worked for me.

  • Yellow Pound Cake
  • Hersheys Cocoa icing (made with water not milk)
  • Woodland Poured fondant Chocolate Icing
  • homemade Dark Chocolate Modeling Chocolate flowers, delicious
  • tastes like a piece of fudge

 

http://www.woodlandbakeryblog.com/poured-fondant-icing/

 

 

There are imperfections, a few bubbles, and I don't care!! They tasted just too darned wonderful.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #52 of 55

Man..those are kick ass!    Just love them MB!! 

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 #53 of 55

I just watched the video.....a very different way to make petit four icing!  She makes it all in the mixer!   Never heard of that way before.   I definitely want to try her chocolate recipe though.

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 #54 of 55

Cheers!  now that I've gotten a decent 1 & 1/2" cake looking OK.............

I may be able to move on to a 4 inch  cake......or a 6.........or an 8.......is there no end to my madness......

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #55 of 55

Hell...just do a petit four on everything!!  LOL...you got that down pat!  Actually, the bakery I used to work at we did an 8" round with a petit four pour one time. 

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!
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