So, I've been asked to make some petit fours for a client's daughter's bridal shower.
Cute little things, though I have never made them (dreading making them after hearing how annoying they are), I charged according to how everyone felt about them, so that's okay.
If I am going to bake my cake in a jelly roll pan, freeze/de-crumb the cake, spread a layer of marmalade, spread a smooth layer of SMBC and freeze them to cut them easier - will this work?
Does SMBC work for petit fours? Will it work without a layer of marzipan (I've been asked not to use marzipan). Will it slide off of the marmalade?
I've considered torting them but my cake will be so thin that I'm worried about cutting it ........
I've been debating on which petit four icing to use, too. I tried the melted canned frosting method - did not set because it is awfully humid (they need to be done on Friday, so no miracle in weather change is going to happen, it's still going to be humid and i'm still going to need to make these petit fours). Any favourite GRANULATED SUGAR recipes? I may not have made any petit fours, but I've probably eaten dozens and one thing I cannot palette is petit four icing made from powdered sugar - the cornstarch kills it for me, grainy and tastes like raw flour no matter what you do with it...
Also, how can you stick fondant onto dried petit fours? I've heard corn syrup works.. Anyone tried this?