What is the traditional icing type poured over petits fours?

• A. Royal icing
• B. Poured fondant
• C. Buttercream
• D. Ganache

Answer: (B)

The finishing method being tested is the poured fondant glaze. Petits fours are tiny cakes that traditionally get a smooth, glossy coating formed by a warm, pourable sugar glaze. When you pour this fondant over the cooled confections, it spreads evenly and, as it cools, hardens into a thin, glassy shell that preserves moisture and creates that classic, elegant look.

This approach is preferred because it delivers a uniform surface that can be colored or left white, and it creates a crisp bite. Other options aren’t the traditional glaze: royal icing dries hard and brittle for piping and decorations rather than a smooth shell; buttercream would be too soft and won’t form a hard, even glaze; ganache is a chocolate-based glaze that changes the flavor profile and finish, not the classic poured fondant look.