So, a bit more research, and I think I know what I’m going to do for the next attempt at Fondant Icing: European Boiled Fondant. It’s more of a toffee / taffy, doesn’t have any of the odd ingredients of Sugarpaste, and just sounds like so much better of an idea. Of course, now I need to find a marble slab, for rolling….
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Wishing you much luck…and would love to hear how it works out.
Congratulations! I take my hat off to you two for trying – and it looks like you made a truly valiant effort! I have made petit fours many times in years past, not so much lately, and it is a bit of an effort. I can offer you a couple of tips:
Chill the cake thoroughly before you cut it into little squares.It makes the cake easier to handle and makes it much easier to get cleaner cuts.
Use a crumb coat of jam: Make a glaze of jelly or jam, and use it to coat the sides of each little cake. Let the jelly coat dry.
Then and only then, pour your fondant. I use cooling racks with foil underneath for the pour. I lift the cakes off the rack after they have been coated and onto waxed paper with two dipping forks, slipped underneath each cake from opposite sides.
Once the icing solidifies, you can decorate.
The trifle was a brilliant save. I have to remember that. I'm currently experimenting with Vegan cupcake recipes for a salon opening I am co-catering – I'm doing dessert – and the owner is Vegan. YAY. I think ;-))