fondant technique help
I made petit fours using the recipe in Peterson's Baking book. Cake worked fine, but when I made the fondant to pour or dip, many of them look very very sad. The problem seemed to be getting and keeping the fondant at a usable temperature. The pouring seemed to often go down the sides without actually sticking. So online I found a youtube of someone dipping them. Okay, so I freeze the cakes, and dip the first one--oh, yes, this will work! By cake number 3, the fondant was already too thick and began to pull the cake, or at least the top layer, totally off the skewer and furthermore getting crumbs in the fondant. I ended up piping a small rosette on each one as camouflage, and they are quite tasty, but.... What am I doing wrong?