Last Wednesday we made another round of Petit Fours...these ones on teeny tiny tart shells, filled with almond cream, baked, then shaped with Italian buttercream and covered in fondant. Fondant ruins everything it touches. It was REALLY hard to get it to stick to the buttercream and none of ours looked that good. What I don't understand is why they make us make such volumes of things. At first the demo chef said to make 60!!! So then when we got to class we conspired and told the practical chef that we were to make 24, 4 kinds, 6 of each...but still. I would rather make 12 and take the time to really make them nice and learn how to make them pretty and perfect than try to assembly-line them into the fondant and run around like crazy trying to get 24 of them out on time. Am I crazy? 
I thought my mice turned out well. As you can see I didn't cover its perch in fondant (I was trying to preserve the mouse-y shape) and because I piped, scraped and repiped those mice about 4 times it's a little messy on the perch....but isn't he cute? He tasted disgusting (you know how I feel about buttercream, and while Italian buttercream is much tastier than French buttercream it's still not delicious) but I think he's cute. The George Michael-Wham!- circa 1985-pink one is raspberry, the oval is coffee, the little log with what looks like poop on it is ganache. The mouse was straight up white sugar flavoured.
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