Comments on: Petit Fours

By: Rosemry Janisse

Rosemry Janisse — Mon, 22 Mar 2010 02:51:35 +0000

I have used MS poured fondant recipe and find if to be one of the best. That is about the only thing I use of hers.

By: Blender Benefits

Blender Benefits — Mon, 21 Dec 2009 14:00:41 +0000

These are shockingly beautiful. I would love to be able to make these.

By: Raainah

Raainah — Sat, 17 Oct 2009 23:14:30 +0000

Simply beautiful!

By: liam

liam — Wed, 09 Sep 2009 17:12:25 +0000

even though im a kid and studing food tech at school for gcse i thought that these would be great thats y im using them in my project.They look ausum and thanks for giving me the ida .

By: Flor

Flor — Sun, 26 Jul 2009 15:27:52 +0000

Louise,
Thank you…I was just thinking of whether to buy the wilton imprints a couple of days ago now I will definitely buy it best deal-I got 50% off coupon yeheyyy.

By: Louise

Louise — Fri, 24 Jul 2009 21:47:27 +0000

Flor: You can use any kind of round cutter. Ateco have some great sets with many different sizes. Most cake decorating supply stores stocks them.

By: Flor

Flor — Tue, 21 Jul 2009 16:38:46 +0000

Louise,
Hi..what is the name of the round cutter and where to get it. Thanks.

By: Louise

Louise — Sun, 19 Jul 2009 21:11:18 +0000

Anna: For the Primrose see here: http://www.cakejournal.com/archives/my-favorite-sugar-flower-cutters-and-veiners
and here: http://www.cakejournal.com/archives/how-to-make-a-sugar-flower

The Hydrangea is made with a set of cutters and veiner and that was from Sunflower Sugar Art

By: Anna

Anna — Tue, 07 Jul 2009 16:30:02 +0000

Hi Louise! Your flowers are so pretty! What did you use to get the veining details for the primrose and hydrangeas? Do you have a suggested cutter and veiner for both flowers?

By: Louise

Louise — Fri, 26 Jun 2009 21:34:08 +0000

Zal: you need too ladel (use a big one) the glaze in a circular movement to get it to run down the sides.