Description
These Easter Egg Petit Fours are adorable, bite-sized mini cakes coated in pastel-colored chocolate and decorated with a festive speckled egg effect. Made with soft vanilla pound cake and a fruity jam filling, these elegant Easter treats are perfect for spring celebrations, holiday baking, and tea parties. Impress your guests with these easy, no-fuss mini cakes that look as good as they taste!
Ingredients
Units
Scale
- 1 pound vanilla pound cake (sliced into small egg shapes)
- 1 cup apricot or raspberry jam
- 2 cups white chocolate or pastel-colored candy melts
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Food coloring (pastel shades: yellow, blue, pink, green)
- Dark chocolate shavings (for speckled effect)
Instructions
- Prepare the Cake: Slice the pound cake into small oval shapes using a cookie cutter or knife.
- Layer with Jam: Spread a thin layer of jam on one slice, then top with another slice to create a sandwich.
- Make the Coating: Heat heavy cream and pour over the candy melts, stirring until smooth. Add vanilla extract and divide into bowls to tint with pastel food coloring.
- Coat the Petit Fours: Place cakes on a wire rack and pour the melted chocolate glaze over each piece. Let set.
- Decorate: Sprinkle with dark chocolate shavings for a speckled egg effect.
- Chill & Serve: Refrigerate for 30 minutes until firm. Enjoy these festive Easter treats!
Notes
- Use store-bought pound cake to save time, or bake your own for a homemade touch.
- For extra decoration, add royal icing designs or sprinkles.
- Swap the jam flavor to your preference—strawberry, lemon curd, or even Nutella work well!
