Elegant Easter Egg Petit Fours
Serves: 20 items
Ingredients:
21
Delight your guests with these exquisite Easter-themed petit fours, featuring layers of moist cake filled with apricot jelly and coated in a smooth poured fondant icing.
Ingredients
| 1 | cup unsalted butter, at room temperature |
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| 1 1⁄2 | granulated sugar |
| 3 | large eggs |
| 2 | teaspoons vanilla extract |
| 2 1⁄4 | all-purpose flour |
| 1⁄2 | teaspoon baking powder |
| 1⁄4 | teaspoon fine sea salt |
| 3⁄4 | cup whole milk |
| 1⁄4 | cup unsalted butter, at room temperature |
| 1 | cup powdered sugar, sifted |
| 1⁄2 | teaspoon vanilla extract |
| 1 | tablespoon heavy cream |
| 1⁄2 | cup apricot jelly |
| 8 | powdered sugar |
| 1⁄2 | cup corn syrup |
| 0.67 | cup water |
| 1⁄2 | teaspoon vanilla extract |
Instructions
| 1. | Preheat the oven to 350°F and generously grease and flour a 9 x 9 inch pan. |
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| 2. | Prepare the cake batter by creaming room temperature butter and granulated sugar in the bowl of an electric mixer until light and fluffy, for about 4-5 minutes. |
| 3. | Gradually add large eggs to the mixture, ensuring to scrape down the sides of the bowl. Incorporate vanilla extract and mix well. |
| 4. | In a separate medium bowl, whisk together all-purpose flour, baking powder, and fine sea salt. Slowly add the dry ingredients to the mixer on low speed, followed by the whole milk. Mix until just combined. |
| 5. | Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. The cake will remain dimpled when gently touched, indicating doneness. Allow the cake to cool in the pan for 15 minutes before transferring it onto a cooling rack to cool completely. |
| 6. | While the cake is cooling, prepare the frosting by creaming room temperature butter and sifted powdered sugar until light and fluffy. Incorporate vanilla extract and heavy cream. |
| 7. | Once the cake is cool, slice it horizontally into two equal layers using a serrated knife. Spread apricot jelly on the bottom layer, then place the top layer on top of the jelly. |
| 8. | Coat the assembled cake with frosting, ensuring a smooth and even layer to create the perfect surface. Refrigerate or freeze the cake for at least 30 minutes to facilitate cutting. |
| 9. | As the cake chills, make the poured fondant by heating powdered sugar, corn syrup, water, and vanilla extract in a heat-safe bowl over simmering water. Stir until smooth and fluid, ensuring the temperature does not exceed 100°F. |
| 10. | Once chilled, trim the cake edges to create flat sides and cut the cake into egg-shaped petit fours using a small oval cutter. Place the petit fours on a cooling rack over a parchment-lined baking sheet. |
| 11. | Use a ladle to pour the poured fondant over each petit four, allowing the excess to drip off. Adjust the consistency of the icing as needed by cooling or re-warming. Reuse any excess icing for additional coating. |
| 12. | Garnish the petit fours with sprinkles or colored sugars and allow them to set for a minimum of 30 minutes before serving. |
| 13. |
Published on Jul 20, 2024 by Luminița