Recipes
These adorable Easter Egg Petit Fours are a festive, bakery-style treat made simple thanks to frozen pound cake and Lucky Leaf® Strawberry Rhubarb Fruit Filling. Layers of soft cake are filled with the sweet-tart fruit filling, cut into egg shapes, and coated in pastel candy melts. Finished with delicate drizzles, they’re perfect for Easter gatherings and look as impressive as they taste.
Pound cake: Using frozen pound cake saves time and ensures even layers. Make sure it is fully thawed before slicing.
Fruit filling: Strawberry rhubarb adds a sweet-tart balance, but other pie fillings (like cherry or raspberry) can be substituted.
Candy melts: Use oil-based food coloring only—water-based coloring will cause the coating to seize.
Coconut oil: Helps create a smooth, pourable coating for easy dipping. Add gradually to avoid thinning too much.
Step 1
Slice the thawed pound cake horizontally into 4 even layers using a serrated knife.
Step 2
Place one layer on a board and spread an even layer of fruit filling.
Step 3
Top with a second layer and gently press.
Step 4
Repeat with remaining layers to create two filled cake stacks.
Step 1
Refrigerate the layered cakes for 1–2 hours, until firm.
Step 1
Use a 3-inch egg-shaped cutter to cut out shapes (about 8 total).
Step 2
Place on a tray and freeze for 30–45 minutes, until firm.
Step 1
Divide candy melts into 3 bowls.
Step 2
Melt one bowl at a time according to package instructions.
Step 3
Tint each with oil-based food coloring (pink, yellow, green).
Step 4
Stir in 1–2 teaspoons coconut oil as needed for a smooth consistency.
Step 1
Remove a few cakes from the freezer at a time.
Step 2
Dip each into melted coating using a fork or dipping tool.
Step 3
Let excess drip off, then place on parchment-lined sheet.
Step 4
Allow coating to fully set.
Reheat coating gently if it thickens.
Step 1
Transfer remaining melted coating to small bags.
Step 2
Snip a corner and drizzle contrasting colors over each cake.
Step 3
Add sprinkles if desired.
Step 4
Let decorations set completely.
Store in an airtight container in the refrigerator for 4–5 days. Let sit at room temperature for 15–20 minutes before serving for best texture.
This recipe was created by
Lise
Lise is a mom of 2 from sunny Florida and the creator of Mom Loves Baking. She enjoys sharing family favorite recipes, holiday dessert ideas and quick edible craft projects you can make in minutes.
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