how to cut petit fours so they all look uniform in size

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Permalink Reply by Dawn Becker on May 30, 2011 at 1:01am

I have a metal ruler that is 15" long and 1" wide.  I use that.  I love it.  My petit-fours are pretty much 1*1 - at least to the naked eye.

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Permalink Reply by Leah Sandidge on May 30, 2011 at 1:13pm

Dawn Becker said:

I have a metal ruler that is 15" long and 1" wide.  I use that.  I love it.  My petit-fours are pretty much 1*1 - at least to the naked eye.

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Permalink Reply by Leah Sandidge on May 30, 2011 at 1:16pm

thanks,  I have been making them for awhile and i think sometimes i am just too critical. do you bake yours in a jelly roll pan? what type fondant or icing do you use over your butter creme icing? leah

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Permalink Reply by Dawn Becker on May 30, 2011 at 5:23pm

Yes, I bake mine in a jelly roll pan, so they are as close to inch high as I can get. I used poured fondant on mine. There a video I like to follow on YouTube. I'm uploading a video right now and my system is running slooooow. As soon as it's done, I'll link it for you here.

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Permalink Reply by Dawn Becker on May 30, 2011 at 6:30pm

Here you go!

 

http://www.youtube.com/watch?v=EuAoi5f_3ks

I pretty much do what

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Permalink Reply by Dawn Becker on May 30, 2011 at 6:43pm

I pretty much do what he does - except I wear gloves and usually pour mine over the cakes from a measuring cup.

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Permalink Reply by Mandy Nel on February 28, 2013 at 12:58am

what recipe do you use for the poured fondant please?

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