Get ready to transform your Easter dessert table with these stunning, mouthwatering petit fours that are easier to make than you might think! These miniature French-inspired delicacies are not just desserts – they're edible works of art that will have your guests swooning with every delicate bite. Imagine soft pound cake layers, enrobed in pastel-colored fondant and adorned with festive sprinkles, these petit fours are the ultimate showstopper that combines elegance, flavor, and Easter charm in one irresistible treat.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 24 servings
Ingredients
- 1 pound pound cake
- 1 cup fondant
- 1/4 cup food coloring
- 1/2 cup buttercream frosting
- Sprinkles for decoration
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and gathering all ingredients and tools.
- Carefully slice the pound cake horizontally into three even layers using a long serrated knife, ensuring clean and precise cuts.
- Warm the buttercream frosting slightly to make it more spreadable, then evenly apply a thin layer between each cake layer to create a cohesive cake stack.
- Refrigerate the layered cake for 15-20 minutes to firm up the buttercream and make cutting easier.
- Using a sharp knife, cut the chilled cake into small, uniform 1-inch square or rectangular petit four shapes.
- Prepare the fondant by warming it slightly and adding desired food coloring to create pastel Easter-themed colors like soft pink, lavender, or mint green.
- Place the cake squares on a wire rack with a baking sheet underneath to catch excess fondant.
- Pour the colored fondant over each cake square, ensuring complete and smooth coverage on all sides.
- Allow excess fondant to drip off and the coating to set for 5-10 minutes.
- While fondant is still slightly tacky, sprinkle decorative Easter-themed sprinkles on top of each petit four.
- Transfer petit fours to a serving platter and refrigerate for 15 minutes to fully set the fondant.
- Serve chilled and enjoy your delicate Easter petit fours!
Tips
- • Use a cold, dense pound cake for the best cutting and structuring results • Ensure your cake layers are completely even for a professional look • Warm fondant slightly to achieve the smoothest possible coating • Use a wire rack with a baking sheet underneath for clean fondant dripping • Work quickly when pouring fondant to prevent uneven coverage • Refrigerate between steps to help maintain the cake's structure • Choose pastel food colors for a classic Easter aesthetic • Allow petit fours to set completely before serving for the best texture • Use a sharp, clean knife for precise cutting • Store petit fours in the refrigerator until just before serving to maintain their shape and freshness
Nutrition Facts
Calories: 100kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
