Petit Four Eggs Recipe

Petit Four Eggs Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

You need only a handful of ingredients to create these egg-ceptional Easter treats. Decorator gels make it easy to dress up the fun little desserts.——Taste of Home Test Kitchen

[X]

Rate Petit Four Eggs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Petit Four Eggs Recipe

Prep: 45 min. + standing Bake: 20 min. + cooling

Yield: 24 Servings

45 20 65

Ingredients

1 package yellow cake mix (regular size)
7-1/2 cups confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons lemon extract
Decorator gels

Directions

Prepare cake according to package directions. Pour into a lightly greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2-1/2-in. oval cookie cutter.
In a large bowl, combine the confectioners' sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth.
Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off.
Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels. Yield: about 2 dozen.

Originally published as Petit Four Eggs in Country Woman March/April 1998, p39

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Petit Four Eggs

Petit Four Eggs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Apr. 06, 2010 by imvideomom

These turned out fabulous for me. I did freeze them before coating, as recommended in the previous review, which cut down a lot on the crumbs. I made them for my ladies Bunco group and they were a HUGE hit.

Reviewed on Mar. 30, 2010 by hebner

I made these last night and I would probably freeze the eggs once I cut them out because when the frosting was put over them they had a tendency to break up a little so you couldn't use the frosting that dripped off of them over. The frosting seemed the right consistency at first but when I started using it, it became a little thicker and harder to use. The taste was good but there has to be a better way of getting the frosting on them to cover the whole thing