Petit Fours For A Wedding..............???????????
Decorating By Star Updated 11 Apr 2007 , 7:57pm by onetaahine
I have a young lady who so desires to have petit fours for her wedding cake (serving 150+) which would be no problem only she wants butter cream all the way. Seems like it would be alot of trouble but im not sure. Has anyone ever done this many with BC or am i setting myself up for a disaster. By the way wedding is in July and we live in West Texas it is avg. 99 degrees, i just dont want sagging little squares.
Well, I was going to say that you can pour IMBC if you warm it a little - but I don't know about IMBC in that heat. I use all butter, but maybe it will still work with part crisco and you can always deliver them cold or even frozen since they are so small.
Nothing like making it hard on the baker/decorator! It's just me, but boy that sound like alot of work (150+ 
) I had a bride that wanted individual cake slices decorated - three different themes - while it was a bit of extra work, it was really a beautiful idea. I loved it! They boxed them and tagged them with little thank-you notes for their guests. That was only for 60 though. 150+ petite's - ugghh - remember to post us all a picture when your done - k? Can't wait to hear how it goes. (I know it's not until July, I have a long memory with this kind of stuff though 
)
I would tell her, 'no'. We can't be expected to comply with every crackpot request that comes down the pike. Suggest alternatives such as poured fondant or ganache. We can't defy nature. Plus, have you ever tried to ice a petit four with buttercream? You couldn't charge enough for such tedious labor!
Suggest using BC btwn torted layers and a poured fondant or chocolate as the outer layer. She is probably just making the request based on taste, and doesn't realize the technical aspect! Buttercream- even rolled bc will wilt & melt & slide right off the cake. I'm sure that's not the look she's going for! She just needs educated. Good luck!
uggg no way would i do that order with BC. I hate petite fours as it is, and that with a poured fondant. I have tried them with BC and all i can say is never again. There were such crumb problems that they looked awful.
I suggest trying to get her to go caryls way with BC between the layers.
Check link to post below. I think its the 4th message that has a link to the Martha Stewart show. The guest (I think she is from Texas also) shows how to do how to make petit fours. The recipe is also on Martha's site. You could probably do the petit fours but they will most likely need to be kept inside until serving time if that is an option. Otherwise maybe you could persuade her to have a cake and some petit fours so that you wouldn't have to do so many petit fours.
http://forum.cakecentral.com/cake-decorating-ftopict-205491.html
Just out of curiosity, I searched and found the lady's website. On page 2 are her petit fours. They're pretty and they look delicious.
http://tillyscakes.com/index.html
I've made several batches of petit fours (in my photos) and I couldn't imagine doing 150 or more! 4 dozen at one time was work - for me.
I like the idea that someone suggested about showing her different ideas. Maybe 3 different types of petit fours - poured fondant; chocolate-covered; buttercream-covered. The idea of a cake with some petit fours is a real good idea. Especially if she has her heart set on petit fours!
Mjs4492, you have some beautiful cakes. Your petit fours look lovely.
Oh my, that sounds like a lot of work! I agree with several others...show her a couple of options and explain the likelihood of problems with covering them in buttercream. Depending on her choice, you still have the end decision though. Do you feel comfortable making them the way she wants. Best of luck to you. Let us know the end result.
I noticed Tilly's hand-dips hers in fondant. I use the Kathy Scott Tiffany Box Petit Four kits. They are chocolate sealed petit fours. Nice option for people that don't like fondant.
Hmm. I only took a quick look at her pictures without reading. I wonder if she's changed how she covers them. On the video clip from the Martha Stewart Show, she is using a ladle to cover each piece of cake which looks so easy.
I thought yours were covered in chocolate. They look delicious.
??
I just read the Home Page for Tilly's and it said 'hand dipped petit fours' but the pictures didn't look like my 'hand dipped' ones 
Hers are so perfectly smooth! The ladeling of the fondant sounds like a great idea too!
Thank you for looking at mine! I HAD to eat one the last time I made them - one cracked.... It was pretty good and I don't like sweets. It wasn't stick-in-your-throat sweet at all.
They're very easy to make just a lot of steps as opposed to the traditional ones.
All I would do is explain to her the Issue you are concerned about, and also if your not comfortable with doing them then just give her some off the wall price for those, but then give her an alternative price for something much more managable. Sometimes all it takes is to give them a price!
Gosh, I've done so many petit fours in my life that to me it would be easier to do a bunch of petit fours than a stacked wedding cake (with set up and delivery)! Give me petit fours anyday! I've also done as many as 600 at one time; it took several hours of pouring; advance cake baking/freezing; and good organization but no more time-consuming than an elaborate tiered cake. But I don't understand the "buttercream all the way" thing. No poured fondant? Mine have a layer of buttercream and then the poured fondant. I don't torte though; so that makes my petit fours easier to do.
I wouldn't recommend them being out in the heat but in an a/c building; it should be no problem.
I love petit fours, always got them from Bakeries when we were kids. I learned how to make them properly last year and I really like to make them. Before last year, they tasted good, but man were they looking bad!
They are time consuming but like "LisaM" said, if you are organized you could do it.
If you can figure out a way to let the bride know that BC and Chocolate will melt in the heat you really need Poured fondant.
Also like someone mentioned on the first page (sorry forget the name) you at least 3 or 4 per person. Then you are good. Unless she is thinking of a large portion so that they are almost the size of cupcakes, there are forms for larger petit fours. I've seen a lot of those in Montreal. Again it's the covering that you have to worry about in that heat.
Good Luck.
I came accross this web site and figured you might want to check it out.
They will ship out petit fours and they are not cheap.
http://www.weddingthings.com/Merchant2/merchant.mv?Screen=PROD&Store_Code=WeddingThings&Product_Code=CF-SSSF
Good Luck whatever you decide.
....We can't be expected to comply with every crackpot request that comes down the pike.... We can't defy nature....
hahahahahahaha... I don't know you but just picturing it was enough... thanks for my laugh for the day! 
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