EASTER DESSERT NEVER LOOKED SO “PINK”!
Pretty in Pink Raspberry Petit Fours are decadent little gems that are so pretty, you might have to persuade your guests to take the first bite! After that, they’ll be hooked.
The raspberry jam filling give the layers of almond cake some additional sweetness, while adding the fruitiness that completes these taste sensations.
Honestly, these Pretty in Pink Raspberry Petit Fours don’t take that much more effort than a from-scratch frosted layer cake.
And, you can split the recipe prep into two different days if that fits your schedule better. Making the cake one day and doing the assembly and glazing the next day is exactly how I like to make this Easter dessert recipe.
I don’t know about you, but I adore almond paste. So when I get a chance to add it to a recipe, I take it! You probably won’t recognize it, but that’s what’s making a nest for the eggs in the picture. Just having a bit of fun while baking!
TWO LAYERS OF CAKE FILLED WITH JAM – oh, yeah!
That’s the simple definition of a petit four. While most petit four are frosted or glazed in some fashion, a petit four is meant to be just a “little nibble” with afternoon tea. Nothing too sweet or heavy, but a sugar “pick-me-up” against the late afternoon “drearies”. I can see that becoming a habit once I started the tradition. I doubt my waistline could handle it though.
But that won’t stop me from having my share of Pretty in Pink Raspberry Petit Fours this Easter!
DON’T LET CUTTING THE CAKE INTO LAYERS MESS WITH YOUR MIND
Slow and steady, one hand on top, the other using a gentle “sawing” motion as it cuts across the cake. That’s how you do it.
And in my recipe, I recommend chilling the cake before cutting it. The chilling allows the cake to firm up enough to make the knife slide through much easier.
As I mentioned earlier, I actually chill it overnight, because I’d rather split the prep up into 2 days. That’s just the way I like to roll with this recipe. If you have a larger block of time in your schedule, just make sure to chill the cake at least an hour before slicing.
AND NOW COMES THE FUN PART!
Glazing your cut petit fours is where the fun comes in. You’ll place the petit fours on a wire rack over a parchment-lined pan to catch the drippings.
Then you pour the glaze over the tops, working with a butter knife to help completely cover the sides. Making sure your glaze is a “pourable” consistency will ensure smooth and completely covered cakes.
The really cool part is, you can pour the glaze that collected in the pan into a strainer to get any crumbs out. And then you can reuse it! That’s what I call efficient.
HOW BIG IS A PETIT FOUR?
My answer? One and one-half inches. Or so. But for this recipe, that’s the size we’re going for.
The nice thing is, that you don’t have to make them perfect. If one is a little slanted on one side, don’t worry. Once you pour the glaze over top, all is forgiven. You’ll be amazed at how wonderful they’ll look once they have their “pink petticoats” adorning them.
And as if that weren’t enough, we “gild the lily” by decorating the tops with professionally-made sugar flowers and leaves. I ordered these on the internet through Amazon.
You’ll be amazed and delighted with the selection you can choose from. They arrived in protective packaging, with not one broken flower or leaf. You can store the leftovers, carefully repackaged, in a cool dark location of your kitchen.
HOW “PINK” WILL YOUR EASTER DESSERT TABLE BE THIS YEAR?
So, do you think you’re going to try your hand at some fabulous Pretty in Pink Raspberry Petit Fours for Easter?
If you want to get really nuts and go “pink” all the way with your Easter dessert this year, you can also serve my Roasted Strawberry Banana Buttermilk Sherbet.
Just think what a fabulous dessert plate that will make!
EASTER DINNER RECIPES YOU WON’T WANT TO MISS
- Apricot Pomegranate Baked Ham with Onion Confit
- Yukon Gold-Leek-Fennel Gratin
- Individual Spring Vegetable Lasagna
Check out these fabulous Easter dinner recipes here: Easter Dinner Recipes + Printable Invites-Place Cards-Napkin Rings
NOTE: THIS RECIPE CAN BE SPLIT UP INTO 2 DAYS; CUTTING A CHILLED CAKE IS MUCH EASIER! KEEP REFRIGERATED UNTIL READY TO PLATTER AND SERVE. GLAZE WITH BEGIN TO "WRINKLE" IF IT GET TOO WARM.
Serving Size 1
Amount Per Serving Calories 196Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 60mgCarbohydrates 37gFiber 0gSugar 29gProtein 2g
NOTE: THIS RECIPE CAN BE SPLIT UP INTO 2 DAYS; CUTTING A CHILLED CAKE IS MUCH EASIER!
KEEP REFRIGERATED UNTIL READY TO PLATTER AND SERVE. GLAZE WITH BEGIN TO "WRINKLE" IF IT GET TOO WARM.
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