Hey Guys! I want to make petite fours for a tea party. I have never done them before and im looking to see what the best recipe is. i have seen it done with pound cake. Does it have to be pound cake? Also, what kind of fondant is used to cover...or can i use chocolate ganache? Any tips on flavors, techniques and how to make these cute little things would be greatly appreciated! I wanted to do chocolate since the ladies love dark chocolate. THanks!
Pound cake is very dense and dry so when you cut the squares you don't have the cake crumbling into pieces. But ya...not the most pleasing cake to eat. Theoretically you can use your favourite chocolate cake recipe if the texture is strong enough. Then you cut them into pieces (2x2") frost sides and top and cover (at least the top) with marzipan if you want a super flat surface before anything else. But traditionally you use poured fondant. Cool your cake squares, place one on a fork over poured fondan bowl and pour over the square. Need at least 3 coat to be smooth. You can use chocolate glaze instead. But haven't used it so not sure if cg alone will be sufficient.
No no it's not fondant you use it's called POURED fondant. It's another recipe but very simple. Guess you'll find some good recipes here on CC in the recipe section or have a look at this wilton recipe: http://www.wilton.com/quick-pour-fondant-icing/WLRECIP-207.html
Petit Fours can be very tricky. The cake is the easy part! It's the covering of the sides of the cake that's tough. It has a LOT to do with the viscosity of the coating - not too thick and not too thin. Sometimes the poured fondant just doesn't want to stick. Some people like to dip the entire piece while others have success with pouring and some pipe. Watch some videos and try using a container with a straight side (rather than round) when pouring.
http://www.cakecentral.com/tutorial/56981/how-to-do-petit-foursmy-way
using her tutorial & Gretchen Prices poured fondant recipe I made several nice petit 4's.
When I wanted chocolate coated petit fours I used Gretchen Prices poured fondant recipe with chocolate and made these. They were chocolate heaven without ganache. Homemade modeling chocolate flowers. But sure, you could use poured ganache from real chocolate
The best part of poured fondant is that it firms up, is not sticky, and you can pick them up with your fingers as they are intended to be eaten and not have a mess on your hands.
I've never had a dry crusted firm to the touch ganache that can be handled with fingers. It might be out there somewhere. The funny thing is that with the poured fondant coating. A week later each piece of petit four was the most lovely creamy bite of tenderness that it was almost like eating a piece of a chocolate truffle.
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