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Easy Easter Egg Petits Fours
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Easy Easter Egg Petits Fours
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This Easy Easter Egg Petits Fours recipe is great for beginning cooks. A yellow cake layered with strawberry jam, cut into egg shapes and covered in a pourable frosting. 

Prep time
Bake/Cook time
12-14 eggs
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Easy Easter Egg Petits Fours
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
12-14 eggs


  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 1/4 cups all-purpose flour*
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 tablespoon vanilla
  • 4 eggs
  • 1/2 cup strawberry jam
  • 2 (16 oz) containers canned vanilla frosting
  • Gel food color (pink, lavender, turquoise, yellow)
  • Nonpareil sprinkles

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 13x18-inch half sheet pan with parchment paper. Spray with cooking spray. Set aside. 
  2. Add sugar, flour, baking powder, and salt to the bowl of an electric mixer. Mix on low speed. Add butter and continue to mix until mixture looks like coarse sand.
  3. Add vanilla and milk and mix on low for 30 seconds, increase speed to medium and beat for another 30 seconds. Add eggs one at a time, beating well after each addition, scraping the bowl as needed.
  4. Pour batter into prepared pan, spread evenly with an offset spatula. Bake for 20-24 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then gently turn out onto a wire rack to cool completely.
  5. When cooled, level top of cake. Cut cake in half to make two 13x9-inch cakes. Spread jam evenly on 1/2 of cake, and top with second layer. Freeze for 15 minutes.
  6. Use an egg shaped cutter to cut out shapes. Put back in freezer and keep chilled.
  7. Microwave frosting for 15 seconds. Stir, and microwave for another 15 seconds if needed. The  frosting should be pourable, but not liquid. Divide frosting into 4 bowls and tint each to desired color.
  8. Place chilled cakes on a wire rack over a rimmed baking sheet. Pour frosting over cakes, letting it drip down the sides. Use an offset spatula to fill in any holes. Decorate with nonpareils. Let stand at room temperature to firm up.


NOTE: To get clean cuts from your cookie cutters, be sure to freeze the cake for about 15 minutes. You can make these any time of year by using different colors and tinting your frosting to whatever color suits your holiday or event.

Recipe developed for Imperial Sugar by Bree Hester


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