Petits Fours

PastryWiz step-by-step cake decorating instructions:
Get ready - filling - covering - cutting - dipping -
piping a rose - paper cone decorating - final

Covering & cutting the Petits Fours

Roll the marzipan onto the prepared cake.

Pat the surface of the marzipan using the palm of your hands to eliminate air bubbles from being trapped in between the cake and the marzipan.

Now trim off the edges of the cake so that we have a nice and straight finish.

Using a pastry bicycle or a ruler mark the surface of the cake into squares.

For this 1/2 sheet cake, we are dividing the long side into 12 pieces and the shorter side into 8.

Cut the cake with a knife using the marks as a guideline.

For a nice and clean cut, dip the knife in hot water after each cut.

Here is the cut cake.

Now we are ready for dipping.

Next: Dipping the Petits Fours

Home Register Recipes Cakes Wedding Cakes Baking Shop
Links Coupons Chef Jobs Cake Tops Cake Supplies Food Talk

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.

Survey

Copyright PastryWiz TM