Easter Egg Petits Fours (Easy Mini Cakes for Easter)

Egg shaped petits fours for Easter on white plate.

No ratings yet

Easter Egg Petits Fours (Easy Mini Cakes for Easter)

These Easter Egg petits fours are an easy, bakery-style dessert made with pound cake, fruit filling, and pastel candy coating—perfect for Easter celebrations.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 30

Chill/Freeze Time 2

Servings servings

Calories 289kcal

Author Lise Sullivan Ode

Equipment

(3-inch) egg-shaped cookie cutter

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)

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.

Notes

Note: If using a 2-inch egg-shaped cookie cutter, this recipe will yield about 16 mini egg-shaped petit fours.

Nutrition