1. I sometimes like to use Dry Candy Fondant. Add water to consistency (color and flavor). Heat but NEVER boil or get too hot. I forget what the exact temp is then I remember temp should not reach over 100 degrees! Re-heat when it cools too much. Use of a candy thermometer is a great way to keep safe on heating. (Heating too much causes icing to thicken - add more water if this happens).
2. Petite fours take a long time to do and are consequently very expensive!
Here is the complete process:
Written Original Post Date: 12/31/08 12:31am