@ kamikami...petit four is singular...petits fours is the correct term when referring to more than one "little pan".

petit four

The cake is delicious, but I'm not able to get 4 --1 1/2 ' circles out of each slice. I'm using the correct size loaf pan. Any suggestions? I'm hoping to make these for a wedding shower. Thank you

I am actually Karen Porter that did these petit fours with Martha. You unfortunately stirred too hard which created the air bubbles. Unlike royal icing the bubbles will not leave completely. I will tell you practice makes perfect, and I have made all the errors you can imaging...good luck, try again~

I'm not very good at keeping track of notes here so I apologize for the delay in answering. To adozeneggs: Would I have seen the bubbles in the icing in the bowl or when I poured it over the cakes? I ask because I don't remember that I noticed anything. I will certainly try your suggestion of letting it rest. Thank you so much! Sue

to betdavisis, One trick to eliminate bubbles in royal icing is to thin it to desired consistency, then cover the bowl with a wet towel and let it sit for about 15 min. As it sits, bubbles rise to the top, after the 15 min stir it gently to release the bubbles. Stir it gently so as not to create more bubbles. I'm not sure if this technique would work for this icing, but, it might be worth a try. Also, you may have stirred too vigorously which would have caused more bubbles.

To franmatthews:
Sorry, just noticed your note. The bubbles did not show up until the frosting had dried on the cakes. It was smooth when I poured it over the cakes.
I found the rice paper at a cake supply shop. They keep in the fridge at this particular shop. I also found lots of powdered color there. I called around before I went out looking so I know were to go. Do you have any ideas on the bubbles? Thanks, betdavisis

years ago Martha had a guest with petits fours and she used fondant as the icing it was not rolled but she poured it on the cakes she also had a cutter which she cut out the top layer and lifted and placed it on the bottom layer the layers stuck together as the bottom was frosted with an apricot jam

Were the bubbles in the frosting before you poured it, or did they rise out of the cakes after you poured it over? Where did you get the rice paper?

I made these for a wedding shower. The butterflies were beautiful! No one could beleive that I made them. I had a problem with the frosting on the petites fours. When it dried, there were open bubbles all over the cakes. I followed instructions to the letter. People were so awed by the butterflies that they barely noticed the cakes but I was disappointed. Anyone have a better frosting recipe for petits fours? Thanks