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Petit Four Icing (aka Poured Fondant)

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4.8 from 21 reviews

  • Author: Rose
  • Total Time: 15 minutes

Description

This Petit Four Icing's secret is the white chocolate that give the cake great coverage and tastes amazing! Best part is it can be re-used after the petit fours have been dipped. Once the excess runs off, just let it firm up and you can peel it off and put it back into your bowl to re-melt!

Ingredients

Units Scale
  • 6 cups powdered sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup (or 6 ounces) of chopped white chocolate or almond bark

Instructions

  1. Start by bringing a pot of water to boil, then placing a larger glass bowl over it. You'll do all of the recipe in the glass bowl!! THIS is my "double-boiler".
  2. In the glass bowl, whisk together the confectioners' sugar, water, corn syrup and extracts. 
  3. Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.
  4. When it's ready, add in the white chocolate chips and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!
  5. Now - there are many ways to coat petit fours (dip, drizzle, pour the icing, etc.) and I can't tell you what's best! You can see several methods in the Mini Cakes, Many Ocassions Craftsy Class, but for me, I like to dip the cake while it's frozen.
  6. I put a cooling rack that I set over a cookie sheet that is lined with wax paper (also shown in the Craftsy Class) then I put the frozen cake onto a skewer, dip into the icing, then remove the skewer by putting it through the holes of the cooling rack and pulling it out once the cake is on the rack.
  7. I have a video of this process on my updated post, How to Make Perfect Petit Fours

Notes

You can eliminate or substitute different extracts to suit your recipe/tastes. I think lemon extract would also make an amazing icing!!

  • Prep Time: 15 mins
  • Category: Desserts

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Find it online: https://rosebakes.com/petit-four-icing-poured-fondant/

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