Go Back

Fondant Icing for Petits Fours

Here is the secret to making petits fours . . . fondant, a candy-like glaze!

Prep Time 30 minutes


  • 2 cups sugar
  • 2 T. light corn syrup
  • 1 T. glycerin - optional
  • 1/4 t. salt
  • 1/8 t. cream of tartar
  • 1 1/4 cups hot water
  • 6 cups powdered sugar

Sponge Cake cut into bite-size squares. After the cakes bakes, cool and freeze before cutting into squares.


  1. In a medium saucepan set over medium heat, add the sugar, corn syrup, glycerin, salt, cream of tartar and water. Cook to 226FÂș. Pour into a large stainless steel mixing bowl. Cool to lukewarm(just about 5 - 10 minutes).

  2. Add the powdered sugar. Whisk until any lumps are gone and it is a consistency to pour.

  3. Set the bowl of fondant over a saucepan of hot water, about 2" depth of hot water, over low heat. This will keep the fondant from cooling off and hardening.

  4. Place the small cakes on a wire rack. Set the wire rack over the bowl of fondant.

    Ladle the fondant over the cakes. Once should be enough. If the fondant is too thin, ladle a second coat onto them. Add any decoration now, before they dry.

    Set aside to dry, an hour should be plenty of time.

  5. Gently, slide a spatula under one petit four at a time and place on serving tray.