Fondant Petit Fours
Cut a baked, cooled sheet cake into small squares. Freeze in a zip loc bag. Freezing makes the cakes much easier to work with.
Make Marshmallow Fondant and refrigerate at least 8 hours.
When ready to decorate, prepare a frosting bag with buttercream frosting tinted your favorite color–probably to match your birthday party theme. Set your fondant on the counter and let it come to room temperature. Roll the fondant out to a thin sheet of frosting using powdered sugar on your rolling surface. TIP: Always keep your roller pin in the freezer.
Work with three cakes at a time, keeping the others frozen. Cut sections of fondant to cover each small cake. Place the fondant over the cake and press down on all 4 sides. The top and sides will be covered but the bottom won’t be. Turn the cake over in one hand while pressing the fondant snugly around the cake with about 1/4 inch tucked under the bottom. Return the covered cakes to the freezer. Continue until all cakes are covered.
Remove cakes from Freezer and “write” with your frosting. Return to freezer until time to serve.
You can get very creative with sheet cakes, fondant, decorative frosting, and candies.
