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My review
Frosting for Petits Fours
8 made it |
6 reviews
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courtney
"A poured-fondant petit four icing that can be easily colored or flavored. Pour over petit fours, and then decorate them with sprinkles, rolled fondant flowers, whole nuts, candied fruit or coconut."
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Ingredients
45 m servings 48Original recipe yields 48 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
- When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. (You may use a food processor for this step.) Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
- Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
- To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it.
- When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.
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Footnotes
- Editor's Note:
- Before slicing the sponge cake into squares or diamond shapes, spread a thin layer of jam on the surface. Top with a paper-thin layer of marzipan or rolled fondant: this will give you a smooth surface for the poured fondant, and it will help keep the cake from crumbling when you slice it.
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
5/11/2009
The reason I didn't give this five stars is not because of the taste, they were really great once I got it right! I tried it five times! I made a recipe very similar to this one, only with a pou...
Most helpful critical review
5/25/2009
I ended up making 2 batches of this frosting (which I would actually label as an "icing", since it is so thin) because I figured one batch for 48 servings would be enough for 36 1.5" x 1.5" peti...
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5/11/2009
The reason I didn't give this five stars is not because of the taste, they were really great once I got it right! I tried it five times! I made a recipe very similar to this one, only with a pou...
5/25/2009
I ended up making 2 batches of this frosting (which I would actually label as an "icing", since it is so thin) because I figured one batch for 48 servings would be enough for 36 1.5" x 1.5" peti...
11/10/2009
This icing is way too thick to use as is written. I used only 1 cup of confectioners sugar instead of the 1 1/2 cups and it was still too thick. There is no way I could pour this over the cake...
2/13/2010
This recipe was a thin runny mess. I had to take lots of step to attempt to thicken it and nothing worked. I've been cooking and baking for a while now and I've made similar frosting that turn...
3/17/2010
I did not care for this recipe. It tasted like pure powdered sugar.