Presenting: Pretty Petit Fours! Zoom

Presenting: Pretty Petit Fours!

Display petit fours and more on our Holiday Treat Stand. The bright colors and distinctive design brings a festive look to your celebration!
Skill Level: None

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Step 1

Bake and cool sheet cake. Cut cake into 2 in. x 2 in. squares. Trim height to 1 1/2 in. Position cake pieces on cooling grid placed over sheet pan.

Step 2

Place melted candy in decorating bags; cover cakes with melted candy. You will need 8 of each color: do one candy color at a time. Tap grid to remove air bubbles.. Place in refrigerator to set.

Step 3

Divide fondant into 3 portions. Tint a portion red, a portion green and reserve a portion white.

Step 4

Roll out fondant to 1/8 in. thickness. Cut out 1/4 in. wide strips of fondant using fondant ribbon cutter and 1/4 in. spacers. Each ribbon strip on package is 5 in. long. Each bow loop is 1 1/2 in. long. You will need two ribbon strips and four bow loops for each mini cake.

Step 5

Attach ribbon strips with damp brush. Fold over loops and attach to form bow with damp brush.

Step 6

Position cakes on stand.

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Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.

You can't go wrong with any of these delicious coatings. Each will give cupcakes, mini cakes and other baked goods a beautiful finish — choose the look you want for your event.

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Presenting: Pretty Petit Fours! is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from It can be a bit tricky to get the chocolate to cover evenly without any air bubbles or gaps. Thinning the chocolate helps with this, but can make it too fragile, so you must be careful if you choose to do this. Working with fondant at such a small scale also requires more skill and patience to create beautiful bows than if doing one for a full size cake. It should be noted that this is not a quick process, so make sure to plan accordingly. Personally, when I do any mini cakes, I fill them with buttercream frosting (just like you would a cupcake). Not too much, but I think it adds to taste and makes it more decadent. Another fun option on these is to use the recipe for cakeballs and instead of making a ball, make a square and then follow the rest of the directions from there. Regardless, I find these are always a hit! These also work in any color and can be modified for a wedding or a birthday. P.S. Don't forget that chocolate has a very low melt point and even though these are small, you will still want to provide your guests with plates.
Date published: 2012-10-05
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