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RECIPE: Easter Egg Petit Fours

Tonya Kappes’s Easter Egg Petit Fours


(All photos are property of  Author Tonya Kappes,  are used  for her personal use.)


This cake recipe makes 12  cookie cutter eggs, which  will make 6 petit fours.

Ingredients for Cake

• 1 1/3 cup flour

• 2 tsp baking powder

• ½ tsp salt

• 3 egg whites

• ½ cup (1 stick) butter, softened

• 1 cup sugar

• 2/3 cup milk, room temperature

• Any jam, mousse, or filling you’d like to  use in the middle

Ingredients for Icing

• 3 cups powdered sugar, sifted

• 1 tsp almond or vanilla extract

• 2 T light corn syrup

• ¼ cup water

• Food coloring


Directions for Cake  

1. Whisk together flour, baking powder, and salt. Set aside. Fixin’ To  Die

2. Beat egg whites until stiff peaks form.

3. Cream together butter and sugar. Alternate adding in dry ingredients and milk, beginning and ending with dry mixture.  Fold in egg whites and pour into 9”x9” pan greased and lined

with parchment paper.

Bake at 350F for 20 min.

Directions for Icing 

Mix all ingredients besides

food coloring together Scene of the

until smooth. Divide into Grind

four different bowls and   add different color food

coloring to each bowl.


Take Easter Egg Cookie Cutter  and cut out as many Easter eggs More Recipes as you can from the cake.

Slice eggs in half and spread about  1 teaspoon of choice of filling onto  2 one of the slices (make sure to  3 add filling to the inside not  4 outside of cake slice).

Sandwich the two slices back together. Put the eggs on a cooling rack over  wax paper (the icing will be dripping  down). Pour icing on top of cakes  using a spoon. Let it drip over onto  the sides.

If you want to download the recipe, you can grab that by clicking here.

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