Comments on: Petit Fours

By: Dulce DeLeon

Dulce DeLeon — Sun, 15 Apr 2012 16:47:46 +0000

Absolutely adorables, I think that pettit fours are kind of jewels. Thanks for sharing.

By: Louise

Louise — Tue, 06 Mar 2012 19:55:35 +0000

Do you mean a recipe for the cake that were used in the PF?

By: haki

haki — Sun, 04 Mar 2012 03:27:58 +0000

can i have a the Petits Fours recipies?

By: kimberly

kimberly — Thu, 27 Oct 2011 21:19:00 +0000

I am 8 years old and my mom is a big fan. I really love this picture, those tiny cakes look sooooo cute

By: Anonymous

Anonymous — Mon, 23 May 2011 22:00:00 +0000

Do you mean rolled fondant and water heated together? Martha Stewart has a great recipe for Petit Four icing http://www.marthastewart.com/258678/petits-fours-with-butterflies Smooth perfectly over the small cakes.

By: Bing

Bing — Sat, 30 Apr 2011 19:00:00 +0000

WOW! These are beautiful! One question… any idea how this would work with regular fondant icing? I’ve thinned with water and heated in a saucepan but it turned jelly-like and the outcome wasn’t what I had expected! I’d love to make them but lack majorly in skills! :S
Bing <3

By: Crazeddefinition

Crazeddefinition — Sat, 23 Apr 2011 00:41:00 +0000

these are beautiful! good idea for a wedding

By: Calamity Katie!

Calamity Katie! — Wed, 01 Dec 2010 16:46:22 +0000

i was always too scared to make petit fours. now i’m not. glad i googled it found your blog! thanks for posting. i thought it was to be too technical but you make it so easy. again, thanks!

By: Full Anime Episodes

Full Anime Episodes — Sat, 30 Oct 2010 22:33:44 +0000

I’m having a weird issue I cannot subscribe your feed, I’m using google reader fyi.

By: Rosemry Janisse

Rosemry Janisse — Mon, 22 Mar 2010 02:51:35 +0000

I have used MS poured fondant recipe and find if to be one of the best. That is about the only thing I use of hers.

By: Blender Benefits

Blender Benefits — Mon, 21 Dec 2009 14:00:41 +0000

These are shockingly beautiful. I would love to be able to make these.

By: Raainah

Raainah — Sat, 17 Oct 2009 23:14:30 +0000

Simply beautiful!

By: liam

liam — Wed, 09 Sep 2009 17:12:25 +0000

even though im a kid and studing food tech at school for gcse i thought that these would be great thats y im using them in my project.They look ausum and thanks for giving me the ida .

By: Flor

Flor — Sun, 26 Jul 2009 15:27:52 +0000

Louise,
Thank you…I was just thinking of whether to buy the wilton imprints a couple of days ago now I will definitely buy it best deal-I got 50% off coupon yeheyyy.

By: Louise

Louise — Fri, 24 Jul 2009 21:47:27 +0000

Flor: You can use any kind of round cutter. Ateco have some great sets with many different sizes. Most cake decorating supply stores stocks them.

By: Flor

Flor — Tue, 21 Jul 2009 16:38:46 +0000

Louise,
Hi..what is the name of the round cutter and where to get it. Thanks.

By: Louise

Louise — Sun, 19 Jul 2009 21:11:18 +0000

Anna: For the Primrose see here: http://www.cakejournal.com/archives/my-favorite-sugar-flower-cutters-and-veiners
and here: http://www.cakejournal.com/archives/how-to-make-a-sugar-flower

The Hydrangea is made with a set of cutters and veiner and that was from Sunflower Sugar Art

By: Anna

Anna — Tue, 07 Jul 2009 16:30:02 +0000

Hi Louise! Your flowers are so pretty! What did you use to get the veining details for the primrose and hydrangeas? Do you have a suggested cutter and veiner for both flowers?

By: Louise

Louise — Fri, 26 Jun 2009 21:34:08 +0000

Zal: you need too ladel (use a big one) the glaze in a circular movement to get it to run down the sides.

By: MC

MC — Thu, 25 Jun 2009 20:19:36 +0000

Thanks for showing part of the process, I think the pictures are pretty helpful! It makes me feel like maybe I could give something like that a shot!

By: Zal

Zal — Tue, 23 Jun 2009 12:30:49 +0000

Hi Louise,

I have always adore all your works. I have tried making these petit fours. Whenever I poured the fondant over the cakes, it doesn’t seems to stick or have good coverage on the sides.

How did you get yours nicely done? Do you have to apply anything on the sides of each cakes?

Looking forward to your reply.

By: mamazieza

mamazieza — Tue, 16 Jun 2009 13:04:22 +0000

Louise.. I really luv the petit four.. it is sooo sweet… how i wish i can do like what you did.. hehehe

By: Maya

Maya — Mon, 15 Jun 2009 17:12:09 +0000

Thank you so much for all your tutorials. I have been wanting to make these little gems and now I know that it is not too difficult. Thanks again!

By: masz73

masz73 — Mon, 15 Jun 2009 04:17:00 +0000

hello, Thanks for sharing your technique and i will link you in my blog

By: latifa

latifa — Sun, 14 Jun 2009 09:52:30 +0000

love the idea:)

By: Slutty-asian-cake-lover

Slutty-asian-cake-lover — Sun, 14 Jun 2009 07:03:49 +0000

OMG UR CAKES ARE SO HOT RIGHT NOW.

By: Alessandra

Alessandra — Sat, 13 Jun 2009 00:58:11 +0000

Each photo is prettier than the previous, so inspiring, thank you!

By: Louise

Louise — Fri, 12 Jun 2009 14:44:25 +0000

Ana G: I guess that you could only I would be a little concern about them drying out. So I would freeze the whole cake as I think it will last/not dry or having freezer burns is the best. I have store whole cakes for up to months.

elma: Meringue powder contains beside dried egg whites also cornstarch and gum. Dried egg albumen powder is just dried eggs whole or whites. You use both products where you want to replace raw eggs. The dried egg albumen is especially good to royal icing string work, collars ect.

By: Kaylee Mitchison

Kaylee Mitchison — Tue, 09 Jun 2009 23:49:22 +0000

Beautiful! You make it look so easy! haha i tried this style of cake before and it was so messy! Great job!

By: Amy

Amy — Tue, 09 Jun 2009 15:49:23 +0000

I recently made petits fours too. I was looking at Martha’s recipe but there were a few things I couldn’t get my hands on so went with a gorgeous chocolate recipe instead. They were a massive hit. They didn’t look as pretty as yours though but still quite attractive

By: Ana G

Ana G — Tue, 09 Jun 2009 13:46:51 +0000

Beautiful but time cunsuming!
Is it possible to bake and cut the mini cakes a few days in advance and then freeze to decorate later?
If so how long do they last in the freezer?

By: elma

elma — Tue, 09 Jun 2009 06:41:12 +0000

i love your petit fours, they’re gorgeous! great color combination…i have a question its not related to the above post, but anyway, whats the difference of meringue powder and egg albumen powder? can they be interchangable used? thanks,

By: CherryFizz

CherryFizz — Mon, 08 Jun 2009 14:26:55 +0000

They look so cute! Almost to cute too eat ^^ Thanks for sharing

Greetings from the Netherlands!

By: Rosa

Rosa — Mon, 08 Jun 2009 13:45:27 +0000

Just amazing! I will try too.

By: Ana G

Ana G — Mon, 08 Jun 2009 11:45:01 +0000

Beautiful but time consuming!
Is it possible to bake and cut the mini cakes a few days in advance an then freeze to decorate later?
If so ao long can they last in the freezer

By: Dutch girl loves2bake

Dutch girl loves2bake — Mon, 08 Jun 2009 10:08:54 +0000

Oh my these are so cute!! I defentily going to try these out! When i do i will link you in my blog! xxx

By: Purple Dots Cupcake

Purple Dots Cupcake — Sun, 07 Jun 2009 14:42:11 +0000

Wow your petit fours are gorgeous! I love your choice of colors =).

By: camellia

camellia — Sun, 07 Jun 2009 00:22:21 +0000

these are gorgeous. thank you so much for all your beautiful and delightful tutorials. I got the 5 petal blossom cutter and veiner from sugar from your recommendation and will be getting in touch with kath to order the hydrangea cutter and mould after seeing how beautiful they turn out. thank you again for giving so many of us the inspiration to go forth and conquer our fears of big (giant) roses!!!!

By: Christine

Christine — Sat, 06 Jun 2009 12:41:46 +0000

These are Gorgeous, I made some petite fours just last week for a party, but was so excited they worked out that I forgot to photograph them. I wish I read this before I made them. Your icing is so much more dense than mine turned out. I used a pound cake also and used jam between layers then used a heart shape cutter. You can’t use to much jam as the layers will slide. I put them on the table at the party and went to help the host, when I got back , they were all gone, I didn’t even get to try them. I will try your recipe next time. Thanks so much for your great site.

By: Cindy

Cindy — Sat, 06 Jun 2009 01:39:07 +0000

Would it be possible to use a combination of chocolate or white chocolate candy melts with paramont crystals? Has anyone tried that?

Also, I have used a boxed cake mix but instead of adding oil, I would use a stick or two of butter and 4-6 eggs (for a fast and easy pound cake, in case you are in a hurry). The results are a heavy, firm, yet moist cake that’s very easy to work with, cutting or sculpting. Besides having visual proof, try breaking a piece near your ear – you can actually HEAR how moist it is.