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Forum
-> Recipe Collection
-> Desserts
studying_torah
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 Thu, Feb 13 2014, 4:24 pm
I always loved the picture of petit fours in my mother's old Betty Crocker book and finally decided to make them.
But I was so lost when it came time to ice them. If I poured the icing ontop of my flower shapes(like the recipe recommends) the sides weren't covered. If I dipped them, the top layer shifted off the bottom layer and they were crooked.
So how to cover 2 layer petit fours ontop and the sides?
Appreciate the advice!
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greenfire
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Thu, Feb 13 2014, 4:33 pm
using a spatula spread more than you need on top till it runs down the sides ... never actually touching the cake but just the glaze or ganache ...
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studying_torah
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Thu, Feb 13 2014, 7:26 pm
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Thanks greenie, but since it was flower shaped it didn't cover the sides properly
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greenfire
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Thu, Feb 13 2014, 7:37 pm
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that's where the spatula comes into play ... use it to direct the ganache inward to the flower petals ... patience - you can do it ...
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