Petit Four Eggs Recipe

3.5 2 2
Petit Four Eggs Recipe
Petit Four Eggs Recipe photo by Taste of Home
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Petit Four Eggs Recipe

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3.5 2 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 20 min. + cooling

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

  • 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
  1. Prepare cake according to package directions. Pour into a lightly greased 15-in. x 10-in. x 1-in. baking pan.
  2. 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.
  3. In a large bowl, combine the confectioners' sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth.
  4. Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off.
  5. 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

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MY REVIEW
imvideomom User ID: 1160174 23488
Reviewed Apr. 6, 2010

"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."

MY REVIEW
hebner User ID: 2383624 80374
Reviewed Mar. 30, 2010

"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"

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