General Discussion

Fondant Help Please

Share:

General Discussion 2

Fondant Help Please

N Tocus | Feb 9, 2003 11:34 PM

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?

Want to stay up to date with this post?

Recommended From Chowhound