ADVERTISEMENT
- Real Recipes from Real People -

Petit Fours info

Misc.
Jennifer - I don't want to post the only recipes I have tried for Petit Fours, because the cake recipes all ended up tasting more like pancakes than cakes. I just want to warn you to try out whatever cake recipe you end up with "just for family" before you make a big batch for a party. I've never found one that didn't disappoint me. If no one else posts a good recipe, I'll go ahead and post one of mine just to get you started. You'll want to practice the icing and decoration part before you try it for company, too. That's the tricky part.
If you find a good Petit Fours cake recipe, post it! I imagine a search on this site would turn up at least one. Let us know how it turns out...
MsgID: 028330
Shared by: AJ in Maryland
In reply to: ISO: Petite Fours
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jennifer Diagne
2
  AJ in Maryland
3
  Olga Drozd Ont.Can.
4
  AJ in Maryland
5
  Olga Drozd Ont.Can.
ADVERTISEMENT
Random Recipes
  • Coconut Waffles (using coconut and coconut milk)
  • COCONUT WAFFLES 1 3/4 cups all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder 3 eggs 1 (14 oz.) can unsweetened coconut milk 6 Tbsp. butter, melted 3/4 cup coconut FOR SERVING: 1/2 cup chocolate-flavored ice crea...
  • WelBilt Egg Bread (Challah) (bread machine)
  • WELBILT EGG BREAD (CHALLAH) Makes 1 (1 lb) loaf 1 medium egg plus 1 egg yolk warm water 1 pkg dry yeast (regular) 2 cups bread flour 1 tsp salt 1 tbsp sugar 1 tbsp powdered skim milk (dry) 1 tbsp butter Place 1 egg a...
  • Pork Noodle Parcels (Maing Mu Nam Tuock)
  • PORK NOODLE PARCELS (MAING MU NAM TUOCK) 10 pieces rice paper 150 gms pork neck (or pork with fat) 1 tablespoon toasted sticky rice pounded 1 tablespoons dried flaked chillies 2 tablespoons lemon juice 2 tablespoons f...
  • Chicken Vino Bianco, Simple Salad and Crusty Bread
  • Hey Y'All! All of a sudden the weather has gotten cooler for us, but that's alright by me! Yesterday we enjoyed soup and cornbread. I like to take three different types of soups and mix them up... I mixed Campbell'...
  • Emeril Lagasse's Pot Roast Pasta Bolognese
  • EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE 4-6 servings 2 tablespoons olive oil 4 ounces pancetta or bacon, diced 1 1/2 cups chopped yellow onions 1/2 cup diced carrots 1/2 cup diced celery 1 tablespoon minced ...
ADVERTISEMENT
  • Jimmy's Sausage Cream Cheese Jalapeno Puffs
  • JIMMY'S SAUSAGE CREAM CHEESE JALAPENO PUFFS 1 (1 lb) pkg Jimmy Dean Hot Sausage 1 cup chopped sweet yellow onion 1/4 cup finely chopped jalapeno peppers salt and black pepper (to taste) 1 (3 oz) okg cream cheese, sof...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Petit Fours info
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!