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Easter Egg Petit Fours

Easter Egg Petit Fours with Zesty Tangerine Delight

Delight in these charming Easter Egg Petit Fours with zesty tangerine buttercream, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour or all-purpose flour for denser texture
  • 1 cup unsalted butter room temperature; or salted butter, cut back on additional salt
  • 8 oz cream cheese can substitute with mascarpone or ricotta
  • 1 cup granulated sugar or coconut sugar for deeper flavor
  • 4 pieces eggs room temperature for better incorporation
  • 2 tsp vanilla extract pure vanilla recommended
For the Buttercream
  • 1 cup unsalted butter for buttercream; can use vegan butter
  • 4 cups powdered sugar essential for stability
  • 1/4 cup tangerine juice or orange juice if needed
  • 1 tsp tangerine zest from one tangerine
For Assembly and Glazing
  • 1 cup water for simple syrup
  • 1 cup granulated sugar for simple syrup; no substitutes
  • 1 cup raspberry jam or other fruit preserves
  • optional marzipan for covering, omit if not preferred
  • 1 cup poured fondant for glazing, avoid rolled fondant
  • 2 tbsp cocoa powder for speckles effect

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • spatula
  • Whisk
  • cooling rack
  • cookie cutter

Method
 

Cake Preparation
  1. Preheat oven to 350°F (175°C) and line a baking pan with parchment. Whisk together flour and salt; set aside. Cream butter, cream cheese, and sugar until fluffy. Add eggs and vanilla, mix until smooth. Incorporate flour mixture until just combined.
  2. Spread batter evenly in prepared pan, smooth top. Bake for 22-25 minutes or until golden and toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
  1. Beat unsalted butter until creamy. Gradually add powdered sugar, tangerine juice, and zest. Mix until fluffy. Adjust consistency as needed.
Assembly
  1. Once cake is cooled, cut into 1 inch thick rectangles. Brush each layer with simple syrup. Spread raspberry jam, then buttercream. Stack layers carefully to create a colorful tower.
Glazing
  1. If using marzipan, roll it to 1/8 inch thick and cover each cake layer. Refrigerate for 30 mins. Cut each petit four using a cookie cutter.
  2. Prepare poured fondant. Freeze petit fours for 15 mins. Skewer and dip in fondant, letting excess drip off. Place on cooling rack.
Final Touches
  1. Sprinkle cocoa powder over set fondant for a speckled effect. Store at room temperature in an airtight container.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

These petite cakes are ideal for spring gatherings and can be stored at room temperature for up to 3 days.

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