What coating makes petit fours easily shipped?
Is it realistic to make petit fours I can send to family and friends? If I use a candy coating, will that make them less fragile and keep the cake fresher? I have made cake balls with white chocolate coating that may have been tasty when they arrived, or my family may have just been polite by saying so. I shipped them 3-day ground, I think. I can make any recipe vegetarian, but am most curious about how much the coating helps the little cakes stay fresh and taste good. And look nice :-)