Wednesday, June 17, 2009

Petits Fours...ah oui!

We have been struggling to make the perfect petits four for a while now. It's still a work in progress when the miniature double layer cake slides off its base and the icing keeps running.

Martha Stewart shared a wonderful petits fours recipe made with pound cake and petits fours (or quick pour fondant) icing. Amelia likes to use an apricot glaze prior to covering with icing.

Apricot glaze is ideal for preparing a cake for fondant or for crumb coating cake before icing. You will need 1 cup apricot preserves. Heat preserves to boiling, strain. Brush on cake while glaze is still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.

Decorative petits fours with marshmallow fondant.

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