Easter Egg Petits Fours
If you’re looking for a show-stopping Easter dessert that’s secretly easy to make, these Easter Egg Petits Fours are it. They look like something you’d find in a bakery window, but they start with a simple shortcut (store-bought pound cake), making them totally doable at home.
With layers of tender cake and a sweet, fruity filling, all wrapped in a pastel candy shell, these little cakes are as delicious as they are adorable. They’re perfect for Easter brunch, dessert tables, or giftingand guaranteed to impress everyone who sees (and tastes!) them.
Why You Will Love Easter Egg Petits Fours
• These petits fours are the perfect combination of easy and impressive. Using frozen pound cake saves time without sacrificing flavor, and the layering and cutting process is actually really fun to do.
• They’re also incredibly festive. The soft pastel colors, egg shapes, and decorative drizzle make them ideal for Easter celebrations, baby showers, or spring gatherings.
• Plus, you can make them ahead. Since they need time to chill and set, they’re a great dessert to prep in advance so you’re not rushing the day of your event.
Ingredient Notes
• Frozen pound cake: This is the shortcut that makes everything easier. Let it thaw completely so you can slice it cleanly into even layers.
• Pie filling: A strawberry rhubarb filling adds a delicious sweet-tart flavor, but you can easily substitute with strawberry, raspberry, or cherry depending on what you love or have on hand.
• Candy melts: White candy melts are tinted with oil-based food coloring to create soft pastel shades. Be sure to use oil-based coloring so the chocolate doesn’t harden.
• Coconut oil: Adding a small amount helps thin the candy coating so it dips smoothly and evenly.
• Egg-shaped cookie cutter: A 3-inch cutter works best for standard-sized petits fours, but you can use a smaller one for mini versions.
How to Make Easter Egg Petits Fours
• Start by slicing your thawed pound cake horizontally into four even layers using a long serrated knife.
• Spread an even layer of fruit filling over the top. Add a second layer of cake and gently press down to create a sandwich. Repeat with the remaining layers to make a second filled cake.
• Refrigerate the layered cakes for 1–2 hours, or until firm. Use a 3-inch egg-shaped cookie cutter to cut out your petits fours. You should get about 8 individual petit four cakes, depending on spacing. Transfer them to a tray and freeze for 30–45 minutes until firm.
• Meanwhile, melt the candy melts in separate bowls and tint each one with oil-based food coloring. Stir in a little coconut oil as needed to create a smooth, pourable consistency.
• Working with a few cakes at a time (keeping the rest in the freezer), dip each petit four into the melted coating using a fork or dipping tool. Let the excess drip off, then place on a parchment-lined baking sheet to set.
• Once coated, use the remaining melted candy to drizzle decorative lines or zigzags over the tops. Add sprinkles if you like, and let everything set completely before serving.
Quick Tips
• Chill and freeze the cakes as directed because it helps them hold their shape and makes dipping much easier.
• If your candy coating gets too thick, gently reheat it in short intervals and stir until smooth again.
• Work in small batches when dipping so the cakes stay cold and the coating sets quickly.
• Let the finished petits fours sit at room temperature for about 15–20 minutes before serving for the best texture.
Frequently Asked Questions
• Can I make these ahead of time? Yes! These petits fours are perfect for making ahead. Store them in the refrigerator for up to 4–5 days.
• Can I use a different filling? Absolutely. Strawberry rhubarb is delicious, but raspberry, strawberry, cherry, or even lemon curd would all work beautifully.
• Do I have to use candy melts? Candy melts are the easiest option for coating, but you could also use white chocolate with a little coconut oil added for thinning.
• Why do I need to freeze the cakes before dipping? Freezing helps each petit four stay firm and prevents crumbs from getting into the coating.
• How should I store them? Keep the petits fours in an airtight container in the refrigerator. Let them sit out briefly before serving so the cake softens slightly.
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Easter Egg Petits Fours (Easy Mini Cakes for Easter)
Ingredients
For the Petits Fours
- 16 ounce frozen pound cake loaf, thawed
- 1 can (21 oz) strawberry rhubarb pie filling, or your favorite filling
For the Coating
- 16 ounce bag white candy melts
- Candy food coloring – oil based (pink, yellow, and green)
- Coconut oil (as needed, for thinning)
Equipment
- (3-inch) egg-shaped cookie cutter
Instructions
For the Petit Four Cakes:
- Using a long serrated knife, carefully slice the thawed pound cake horizontally into 4 even layers. Place one layer on a cutting board or baking sheet and spread an even layer of Lucky Leaf Strawberry Rhubarb Fruit Filling over the top. Add a second cake layer and gently press down to create a filled “sandwich.” Repeat with the remaining two layers to create a second filled cake. Refrigerate both layered cakes for 1-2 hours or until firm.
- Using a 3-inch egg-shaped cookie cutter, cut egg shapes from the chilled cakes. You should get about 8 egg shaped petit fours total (depending on spacing). Place the cakes on a tray and freeze until firm, about 30-45 minutes.
For the Coating:
- Divide the candy melts evenly among 3 microwave-safe bowls. Working with one bowl at a time, melt according to package directions, stirring until smooth, then tint with candy food coloring (pink, yellow, or light green). Stir in a small amount of coconut oil (1-2 teaspoons) as needed to create a smooth, pourable consistency.
- Remove a few frozen petit fours from the freezer at a time, keeping the rest chilled until ready to use. Working quickly, dip each cake into the melted candy coating using a fork or dipping tool, allowing the excess to drip off. Place on a parchment-lined baking sheet and let set completely. If the coating begins to thicken or harden, gently reheat until smooth before continuing.
For Decorating:
- Place remaining melted candy coating (or remelt as needed) into small plastic bags and snip a tiny corner. Drizzle contrasting colors over the coated petit fours to create stripes or zigzags. Add sprinkles, if desired. Let the decorations set before serving. Store the petit fours in an airtight container in the refrigerator for 4-5 days. Let them sit at room temperature for about 15–20 minutes before serving so the cake softens slightly and the texture is just right.