Petit Four Eggs – a delicious recipe with yellow cake, sugar, water, lemon, gels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake according to package directions. Pour into a lightly greased 15x10x1-in. baking pan.
2
Bake at 350u00b0 for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2-1/2-in. oval cookie cutter.
3
In a large bowl, combine the confectioners' sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth.
4
Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off.
5
Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels.
678
kcal
Calories
175
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 7-1/2 cups confectioners' sugar, 2/3 cup plus 2 tablespoons water, 2 teaspoons lemon extract, and more.
Yes, Petit Four Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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