Posted by Sam Sears, CEC on November 08, 19100 at 18:17:59 :
In Reply to: petit fours posted by Cindy Crawford on November 07, 19100 at 07:28:36 :
: Hi! Would someone please give me some advice on the making of petit fours. I'm don't know if it is my method or my recipe but I have difficulty making the fondant adhere to the cakes. I would love it if someone would give me a detailed "how to" description.
: BTW, I read the board all the time....it's a great help to me.
: Thank you!
While I don't make fondant,per se, we do a cooked icing cooked to 110, no more than 120 OR better yet, contact a bakery supply company and get white icing, that you can tint or use however, need to thin to just a thick pouring consistency, next make sure your cakes are cut round (round is much easier to ice) and make sure they are frozen first and pulled & iced before they thaw....hope this helps........sam sears,cec
: Cindy