Petit Fours are one of my favorite things to eat, but not to make. They are tedious, fussy and they make a mess of your kitchen. This batch was extra challenging because I had decided to make poured fondant for icing. I think the final result turned out okay, but far from what I had intended. The above pictured are not iced with poured fondant. After a disasterous first result, I had to revert to a recipe tried and true.
I have researched articles on poured fondant for about two weeks now. The name itself suggests that anyone could do it. Pour? I can pour. In my search I found several sites that suggested the same basic recipe. I gathered the ingredients and felt was confident that I'd be doing my in-kitchen victory dance very soon. I followed the recipe to the letter. I heated the mixture to 240 degrees, and made sure it was in the "soft ball" state. Perhaps my thermometer wasn't working correctly. I have no other explanation for the failure of this recipe other than inexperience.
I remember covering the first cake with poured fondant. The mixture slid right off the side of the cake and back into the bowl, like water off a duck's back. Hrrmm. Not good. I noticed the mixture was getting thicker by the minute so I microwaved it (as suggested) for about 30 seconds. I tried again and this time it stuck, but the mint green shade I had intended had now turned to a strange transparent green ectoplasm (see Ghostbusters) and had a weird consistency. Not very appetizing.
I decided to go back to the first recipe I ever tried, which is a powdered sugar based icing that sets nicely. It's a very tasty recipe, but it's missing the ultra-smooth glossy finish I've been looking forward to for so long. Oh well. I'm not going to let a bunch of little foo-foo cakes beat me. I'm still searching and practicing for Petit Fours perfection. I'll let you know when I get there.