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Fondant Glazed Petit Fours Recipe

Fondant Glazed Petit Fours

Recipe courtesy Gale Gand

Show: Sweet Dreams

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on July 18, 2010

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    The sponge cake came out fine, if a bit soft (but that's sponge cake for you.
    The fondant tasted of pure powered sugar. Not good. I think I would rather make a runny icing with some butter and flavor and try that. I'll work on it.

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  • on December 31, 2009

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    This was my first attempt at making Petit Fours. I'll be honest...I totally forgot to look at the rating, otherwise, I would have passed and made something else...so that is my fault. My cake was very dry and crumbly...and the icing was terrible. Very disappointing.

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  • on May 08, 2009

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    I think this may be the worst recipe I have ever tried from Food Network. The cake was dry. I chilled it overnight, and it still cut poorly. The frosting just runs right off. I expected it to be thin since the recipe asks that you repeat the glazing process, and I have glazed things before (covered cake with chocolate ganache, glazed cookies, etc. This glaze doesn't even stick to the cake! I can't see how repeating the process will help. I was going to take these to a Mother's Day tea, I guess I'll be buying at the bakery instead. Sure wish they had more recipes here for handmade petits fours.

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  • on January 26, 2009

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    These turned out real well. I was lazy and didn't sift the flour. I highly recommend freezing the cake over night as it kept it nice and firm when I cut it in the morning. the icing is time consuming but worth it. I did it in two batches so it would not completely firm up on me when I got to the other half of the cakes. I also put my cakes on a cookie cooling rack over a large cutting board. With my frosting knife I would scrape the excess icing underneath and use it again to get the corners I missed. Here are some pics of my outcome. My friends love them and want the recipe too! http://i21.photobucket.com/albums/b252/bekochan/crafts/DSC00917.jpg http://i21.photobucket.com/albums/b252/bekochan/crafts/DSC00918.jpg http://i21.photobucket.com/albums/b252/bekochan/crafts/DSC00916.jpg http://i21.photobucket.com/albums/b252/bekochan/crafts/DSC00915.jpg

    Thanks     for the great recipe! I had fun making them!

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  • on October 19, 2007

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    I made these with my grand daughter as a trial for her wedding cake. While they were labor intensive, I think they will make a beautiful display. They can be baked and decorated a day or two prior to the wedding. Most important no one will have to manage with a cake to feed 200 guest on the day of the reception. I plan to put a traditional wedding cake on the top pedestal but it will weight much less than a four tiered cake. I will use different fillings before adding the fondant.
    Thanks for the recipe

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  • on October 12, 2007

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    wheni watched it watered my mouth

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  • on June 09, 2006

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    These were very time consuming! The end result was dry cakes with a very messy, drippy icing.

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  • on September 24, 2005

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    I made these for a wedding shower hoping they would look as beautiful as the petit fours found at the bakery. I wouldnt have minded the laboriously long process if the finished product looked beautiful, but it did not. The glaze was not the right consistency it was just too thin (in addition to being too sweet and as a result the cake was visible through it. I have actually tried other petit four recipes all to no avail. However i do suggest cutting the cake in half and adding some melted jam in addition to a layer of marzipan on top (it gives the petit four a much better bakery taste even so however the beauty is not up to par. You are thus much better off making a beautiful pie or cake if looks are important to you, as they are to me.

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  • on August 23, 2004

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    I made these for a wedding shower and everybody LOVED them but they were A LOT of trouble. It takes forever to get the icing to set and then you have to do another layer. I probably won't ever make them again.

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  • on July 26, 2004

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    I made these for a baby shower and while it took all day (I had to deal with my baby meantime, it was nice that the recipe allowed for that. The cake tasted wonderful--just like the petit fours that you would purchase at a bakery. The glaze was sweet, though with 7 cups of powdered sugar what would you expect? The glaze did not make enough to cover the cake to MY satisfaction mostly because I think I made my petit fours too large. It was fun to make and it was not too difficult for someone who does not bake too terribly often. I really enjoyed making it and everyone at the baby shower thought they tasted great.

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