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Poured "fondant" for petit fours?


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Poured "fondant" for petit fours?

Pei | Aug 20, 2007 09:10 PM

I'm considering making some petit fours, but I don't want to roll marzipan or fondant if I don't have to.

Does a poured "fondant" taste and look good? This recipe from Adorn Magazine looks easy, and if the results are actually what they show in the photo, they are stunning.


I assume baking any square cake, slicing them horizontally into thin layers, filling with my choice of frosting/preserves, and cutting with small square biscuit cutters will work.

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