For longer than a decade it has been a tradition in my house to bake a trilogy of pies for the feast of thanks. Apple pie, pumpkin pie and pecan pie—individually delicious by virtue of merit, but a sliver of each together on a dessert plate is three times heavenly! It caters to the diner […]
Applying Petit Four Icing
2013-11-08 By 10 Comments
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 […]
