There is something so charming and cute about petit-fours, so making them into baby chicks and Easter eggs felt like a natural direction for them to go. I’ve been fascinated with petit-fours since I was a young child, all because of one gorgeous picture in a children’s book. The book was about sharing, so there are lots of these treats to go around. Plus, we all know that icing is the best part of the cake, and these have a lot of that.
Materials
- Sara Lee pound cake
- Raspberry and blueberry jam
- Egg-shaped cookie cutter
- White chocolate
- Milk
- Water
- Almond extract
- Vanilla extract
- Icing sugar
- Clear corn syrup
- Wilton gel colours
- Icing bag and small tip
- Cupcake liners
- Washi tape (for tray)
