Savannah, thank you very much for sharing your knowledge! I made my first Petit Four and made the pouring Foundant like you teach it over here...with all the ingredients...and the result was so good!...
Hi Barb, Glad to hear you like the videos! I recommend you check with a cake decorating store for high ratio shortening. If you don't have one in your area, you can order small containers on line. If you can find a shortening (doesn't have to be high ratio) that has trans fats that will work pretty much the same.
Sunshinejann, we have kept them in the refrigerator for 3-4 days and they were just fine. It may depend on the type of cake you use as to how long it stays fresh.
Daughter is wanting to have individual like baby blocks instead of cupcakes or a cake.How big should they be and how big in general.I am going to use the recipe you have on this one video.Another question.Would it be okay to double dunk them instead of once as seen in this video?Thanks for being very helpful! FancythatbyJeanna
Thank you sid147a! I add color once the mixture is ready but you probably to could add it at any point. We use a gel color and a little goes a long way. As the poured fondant cools it tends to get firmer so as you reheat it, you may need to add a little water.
Hi Kathyc68, we have used butter for the recipe. You will need to increase the amount of powdered sugar...a little. The frosting tends to dry softer with butter. I haven't tried the coconut butter. If you try it with the coconut oil, please let me know how it turns out.
Divinemediocrity that's a good question. I've never thought to do it that way. The reason I use shortening is because the poured fondant I use is very similar to a shortening based decorators cake icing. Instead of making the icing first and then melting, I put the ingredients in and heat them to the consistency I want. There are lots of ways to make petit four fondant or glaze and I've tried alot of them. This is what works best for me. If you try the oil, pls. let me know how i works.
Great video series!! At what stage do you recommend adding color? And what type of color works best? Does it effect the consistency if it needed to be reheated again during the dipping?
I haven't used a mixer before, but I suppose you could. I would use a regular beater because you don't want to mix a lot of air in. If you decide to use a mixer, please let me know how it goes. Thanks!
Sunshinejann, I would think any cake mix would work. The cake only needs to be about 1" tall. For servings, I would suggest 2 per person. They are so sweet, a little goes a long way.
The recipe works well. However, I beat this mixture like you did in the video and nearly threw my arm out. Finally frustrated and defeated I used a hand mixer to exact my revenge. Then I was able to achieve the same results. Nice video, I just cringe when you beat the side of your glass bowl with that metal spoon though.
I ask this merely because of my own ignorance: for a poured icing, why would you not want to use just a vegetable oil as opposed to a shortening that you melt? Are there stark differences between the two that make one more appropriate than the other? Thank you for sharing your knowledge!
Good Morning Annette~ Thanks so much for the great video! What I know about baking and icing couldn't fill a thimble but your info was so clear and concise, it left me with just one question: you mentioned flavoring. Can you expand on that a little? Type, how much, etc. If flavoring isn't added, will the icing taste too much like shortening? (though with all that sugar, I somehow doubt that!) Also, how far in advance can I make them and keep them in the fridge? Thank you! Thank you!
Hi Jazzyi81, if the mixture separated, add more powdered sugar, stir, and heat. Does it look like the melted shortening is floating on the top? If so add powdered sugar a little at a time until the shortening is absorbed. If the mixture is a little too thick then add a little water, stir and heat for a bit in the microwave. The mixture should be warm but not hot. The mixture should also be thick but pourable...if the mixture is too runny, add more powdered sugar. Hope this helps.
8scoopsvanilla...thanks for letting me know about the hand mixer! I will give it a try next time I make petit fours. Sorry about the metal spoon...it's my favorite! Thanks for watching!
Oh...I would cover with plastic wrap if the cake was going to be in the freezer longer than 2 or 3 hours or if you have other items in your freezer besides cake.
I am looking at like the baby blocks like the size or a cupcake.How much of the grease or oil you here for the recipe and what type?Would Crisco be okay to use?
+BB Howell You certainly can decorate with royal icing. We usually pipe a buttercream rose bud as we keep the petit fours in the fridge and royal icing doesn't do well in the fridge.
Well, I love the videos, but as somebody who is not a professional baker, I can't find the shortening used in this recipe; my local bakery said that they don't use it, and if they order it for me, it will be a 50lb box! For these recipes for amateurs, it would be nice to keep the ingredients to commonly-available items, or provide substitution directions.
Savannah, thank you very much for sharing your knowledge! I made my first Petit Four and made the pouring Foundant like you teach it over here...with all the ingredients...and the result was so good!...
Hi Barb, Glad to hear you like the videos! I recommend you check with a cake decorating store for high ratio shortening. If you don't have one in your area, you can order small containers on line. If you can find a shortening (doesn't have to be high ratio) that has trans fats that will work pretty much the same.
Sunshinejann, we have kept them in the refrigerator for 3-4 days and they were just fine. It may depend on the type of cake you use as to how long it stays fresh.
thank you for sharing. I would like to try to make these beautiful Petit Fours...your videos are inspirational for me.
Daughter is wanting to have individual like baby blocks instead of cupcakes or a cake.How big should they be and how big in general.I am going to use the recipe you have on this one video.Another question.Would it be okay to double dunk them instead of once as seen in this video?Thanks for being very helpful! FancythatbyJeanna
Thank you sid147a! I add color once the mixture is ready but you probably to could add it at any point. We use a gel color and a little goes a long way. As the poured fondant cools it tends to get firmer so as you reheat it, you may need to add a little water.
So glad you found the recipe and video helpful!!! Thank you for letting me know.
Hi Jeanna, I usually make the petit fours small, like 1"x1" because they are very sweet. I can double dunk them, but again, they will be very sweet.
Hi Kathyc68, we have used butter for the recipe. You will need to increase the amount of powdered sugar...a little. The frosting tends to dry softer with butter. I haven't tried the coconut butter. If you try it with the coconut oil, please let me know how it turns out.
Thank you! Glad you enjoyed the video. Shortening is a solid vegetable fat. Not sure what the UK equivalent is called.
Divinemediocrity that's a good question. I've never thought to do it that way. The reason I use shortening is because the poured fondant I use is very similar to a shortening based decorators cake icing. Instead of making the icing first and then melting, I put the ingredients in and heat them to the consistency I want. There are lots of ways to make petit four fondant or glaze and I've tried alot of them. This is what works best for me. If you try the oil, pls. let me know how i works.
Great video series!! At what stage do you recommend adding color? And what type of color works best? Does it effect the consistency if it needed to be reheated again during the dipping?
I haven't used a mixer before, but I suppose you could. I would use a regular beater because you don't want to mix a lot of air in. If you decide to use a mixer, please let me know how it goes. Thanks!
Jeanna, I use a high ratio shortening so I would think Crisco would work as well. I start with about 2/3 of a cup of shortening.
in the uk i think i make this buy just melting sugar paste, not sure if it is classed as the same thing but it works in a similar way :) x
Sunshinejann, I would think any cake mix would work. The cake only needs to be about 1" tall. For servings, I would suggest 2 per person. They are so sweet, a little goes a long way.
The recipe works well. However, I beat this mixture like you did in the video and nearly threw my arm out. Finally frustrated and defeated I used a hand mixer to exact my revenge. Then I was able to achieve the same results. Nice video, I just cringe when you beat the side of your glass bowl with that metal spoon though.
I ask this merely because of my own ignorance: for a poured icing, why would you not want to use just a vegetable oil as opposed to a shortening that you melt? Are there stark differences between the two that make one more appropriate than the other? Thank you for sharing your knowledge!
By the way, I am a huge fan of you. Thanks again.
Good Morning Annette~
Thanks so much for the great video! What I know about baking and icing couldn't fill a thimble but your info was so clear and concise, it left me with just one question: you mentioned flavoring. Can you expand on that a little? Type, how much, etc. If flavoring isn't added, will the icing taste too much like shortening? (though with all that sugar, I somehow doubt that!)
Also, how far in advance can I make them and keep them in the fridge?
Thank you!
Thank you!
Hi Jazzyi81, if the mixture separated, add more powdered sugar, stir, and heat. Does it look like the melted shortening is floating on the top? If so add powdered sugar a little at a time until the shortening is absorbed. If the mixture is a little too thick then add a little water, stir and heat for a bit in the microwave. The mixture should be warm but not hot. The mixture should also be thick but pourable...if the mixture is too runny, add more powdered sugar. Hope this helps.
Thank you! Yes, you can use regular crisco. May need to decrease the amount of water but should work fine.
using a little almond bark melted makes the color great
I have to use shortening, or I can change it for butter or oil?
Thanks
Can you use a stand mixer for this?
Thank you for your lovely comment.
why do you have to use shorting and just make the regular royal icing, if i already have royal icing can i just add the shorting/
8scoopsvanilla...thanks for letting me know about the hand mixer! I will give it a try next time I make petit fours. Sorry about the metal spoon...it's my favorite! Thanks for watching!
Yes, but I meant do you cover with plastic wrap or foil before putting in the freezer?
What shortning is it?
Can we use butter and what is the amount used
Hello, I'm wondering if I could use coconut oil or butter instead of a crisco type shortening?
When you put in freezer, do you cover the cake?
Ummm...I bet it tastes delicious too!
Can we keep the foundant and use it later
Flavoring such as vanilla extract, almond extract, lemon extract, whichever flavoring you prefer.
The water at what temperature should be and can I use lard as shortening?
thank you
Can I use this for cake pops?
How long does it take to make this poured fondant?
You can mix it first and then melt...I prefer to mix and melt in one bowl.
I have tried to save the fondant and reheat it, but it didn't work well for me.
I've never tried it for cake pops so don't know for sure but I bet it would work. Let me know if you try it.
Sure, whatever cake you like.
Can I use a mixer?
Thank you I really lime the video
Can we make a sponge cake.
We are on the corner of Eisenhower and Hodgson Memorial.
What are the quantities you used of shortening ?
Oh...I would cover with plastic wrap if the cake was going to be in the freezer longer than 2 or 3 hours or if you have other items in your freezer besides cake.
@savannahcustomcakes I lived in beautiful Savannah forever! Where are you guys located?
Why not jus use a mixer ? Must it be done by hand? Perhaps a paddle?
Thanks for sharing!
What if you sifted the sugar?
I would because I hate lumps, but you don't have to
It usually takes me approximately 15 minutes to make the fondant.
What is 'high ratio shortening'?
Thanks for the info. I appreciate it. :)
I am looking at like the baby blocks like the size or a cupcake.How much of the grease or oil you here for the recipe and what type?Would Crisco be okay to use?
Does the water need to be warm? Or room temperature?
+BB Howell Hi! Room temp water is fine as you are heating it in the microwave.
Thanks for watching!
+savannahcustomcakes ok great! Thank you
Did you decorate with royal icing flowers? I was hoping to see an end product 😊
+BB Howell You certainly can decorate with royal icing. We usually pipe a buttercream rose bud as we keep the petit fours in the fridge and royal icing doesn't do well in the fridge.
The info was valuable but the sound of that metal spoon scraping the glass bowl made my skin crawl. Thank goodness for silicone utensils.
am not sure what am doing wrong but, mine never melted it stay always lumpy.
Candy, sift the powered sugar first. If it is still lumpy, add small amounts of water and stir. Reheat.
what do you mean by "flavoring?"
Well, I love the videos, but as somebody who is not a professional baker, I can't find the shortening used in this recipe; my local bakery said that they don't use it, and if they order it for me, it will be a 50lb box! For these recipes for amateurs, it would be nice to keep the ingredients to commonly-available items, or provide substitution directions.
How much flavor to add?
And how much water?
I like to add 1 Tablespoon if vanilla and 1/2 tsp of almond extract
Why aren't you using a wisk?
Why use a spoon and not a whisk?
Won't all that sugar make it exorbitantly sweet?
yes. its icing. its supposed to be sweet love. ( ˙-˙ )♡
+Crave Busters Petit fours are very sweet.
The cake goes in the freezer with a thin layer of buttercream on top.
copha
WAYYYY too many steps
just buy real fondant..
Not the same