Applying Petit Four Icing

 Applying Petit Four Icing

Poured fondant icing is the traditional confection used to coat baked goods such as petits fours. It is essentially a mixture of sugar and water cooked to the soft-ball stage, cooled somewhat and then stirred or beaten to an opaque, creamy consistency. In this state, the icing texture takes on color beautifully and the opacity yields a smooth satin finish. It’s no wonder this icing is the medium of choice for petits fours―the end result is a highly attractive jewel-like cake which is almost too pretty to eat. Notice I said almost.

Making petits fours at home is not as daunting as some might think, and the task of icing them into gorgeous morsels is demonstrated in this video. All that’s required is a bit of time, and a few simple tools.

 

 

ICING RECIPE:

To make the petit four icing as seen in the video, follow the recipe and directions found here.

Divide the frosting into equal thirds. Choose two or three fall shades of gel food color. I used two: an amber and orange. The third choice was white―the non-tinted base color of the icing. Once your icings are colored and ready to go, follow the directives in the video or refer to the link above for a written version. If you don’t have the candy fork/dipping tools available and wish not to invest in some right away, you can use a standard dinner fork. Should the icing begin to crust in the bowl from exposure to air, simply stir it in, or place a piece of plastic wrap on top, pressing it to the surface of the icing until ready to use.

I hope you found this instruction to be beneficial, and perhaps inspired to try your hand at making these delicacies for you and yours.

Comments

  1. Great video Brooks! Somehow I think I’d be fishing the little cakes out of the icing all day. You make it look so easy and these are beautiful. Thanks for sharing your technique.

    • Brooks Walker says:

      You’re most welcome, Joan. I’m delighted you enjoyed the video, and thanks for stopping by!

  2. Another fantastic tutorial from a pro! Thank you, Brooks. I don’t think I would have dared trying to create this petit four on my own prior to this post. I’ll be giving this technique a run!!

    • Brooks Walker says:

      I’m delighted you’re inspired to try this Dan. Best wishes and thank you for the kind words!

  3. I see a Food Network show in your future. Seriously!

  4. Confession: I’ve not attempted petit fours because of a deep rooted fear of impending disaster stemming from manipulating liquid fondant. Your video tutorial gives me the courage to try.

    • Brooks Walker says:

      Kirsten, I have complete faith in your ability to do this with success. Be sure to use the candy thermometer for accuracy in making the icing, be patient and allow time. Best wishes, and thank you for the lovely comment. #fearlessinthekitchen

  5. Ginger says:

    So, how do I get the petit four off of the fork without smudging the icing?

    • Brooks Walker says:

      Hi Ginger, I’m glad you asked. For the first coating when the fork tines are in the side of the petit four, place the cake on the drying rack and gently pull the fork out―the added weight from the frosting should help in holding the cake in place to ease the removal. In some cases for the first run it may be necessary nudge the cake off the fork, but it won’t matter as subsequent coatings will cover up any smudges. Thereafter, additional coatings require the petit four being placed on top of the fork tines. In this regard, gently place the cake onto the rack again, but let the fork tines drop below the grate of the rack (you’ll need to align the tines and rack grates parallel), then gently slide the fork out from underneath. The cake will catch on the rack grates. I hope this helps, and best wishes!

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