For the past 2 weeks we practised on Petite Four cakes. Petites Fours-A French term used to describe a multitude of small daity confections and biscuits - no longer than one or two bites most commonly served with the coffee at the completion of dinner or lunch. The word Petite means little and Fours means oven in French.
Carefully observe the importance of layering jam, marzipan as a lamination between the cake base and fondant. The proper procedure of melting the fondant and steps to achieving to consistency and gloss. For topper we used marzipan ornaments..... fruits, royal icing... it up to your creativity.
For the base we used heavy Genoese, the texture is lesser crumbs compared to butter cake and the method of whipping the eggs and sugar is slightly different, at the intial stage we manually eat the egg on a double boil which is also known as Sabayong.
You can also decorated it with chocolate decor designs.
Carefully observe the importance of layering jam, marzipan as a lamination between the cake base and fondant. The proper procedure of melting the fondant and steps to achieving to consistency and gloss. For topper we used marzipan ornaments..... fruits, royal icing... it up to your creativity.
For the base we used heavy Genoese, the texture is lesser crumbs compared to butter cake and the method of whipping the eggs and sugar is slightly different, at the intial stage we manually eat the egg on a double boil which is also known as Sabayong.
You can also decorated it with chocolate decor designs.
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