Hello everyone,
I have been making a few batches petit fours coated in white, dark, and milk, chocolate and some in marzipan and they all come out great . I just recently tried to coat a batch of swiss chocolate layer cake petit fours with a poured fondant mixed with a fresh rasberry puree.
Everything came out great the fondant was see-through and not too thick but it never dried to the consistancy that you could pick it up with out getting your fingers sticky. I feel it ruins the whole confection, and I would love some tips if you have any.
I have been making a few batches petit fours coated in white, dark, and milk, chocolate and some in marzipan and they all come out great . I just recently tried to coat a batch of swiss chocolate layer cake petit fours with a poured fondant mixed with a fresh rasberry puree.
Everything came out great the fondant was see-through and not too thick but it never dried to the consistancy that you could pick it up with out getting your fingers sticky. I feel it ruins the whole confection, and I would love some tips if you have any.