My dream is to be able to reproduce the petits fours that used to be sold at a bakery in Washington DC specializing in classical pastry (Avignon Freres, long gone). I suppose the cake part was genoise and I clearly remember the marzipan filling. I think I can manage those but what so far has scared me off is fondant icing, which I have never attempted. The directions I have read for icing petits fours call for placing the little squares of cut cake on a rack and pouring melted fondant over. This sounds to me like a short route to a big mess: crumbs in the icing, incomplete and uneven covering, and whatever else could go wrong. I would appreciate hearing from anyone accustomed to working with fondant icings. It sounds as if rolling fondant is even trickier than pouring it. Suggestions?