The only thing better than the cuteness of these little petits fours is the TASTE of the cake. Y'all. I'm not even kidding here. This cake is SO GOOD.
Do you know what's the best thing about making petits fours? Cake scraps.
*this post is sponsored by H-E-B.
For me, this all starts with a trip to my grocery store, H-E-B. You've heard me wax poetic about H-E-B, or "the HEB" as I sometimes call it. There's good reason. Not only do they have incredible food and groceries, but just about everything you see in this post that is beautiful came right from H-E-B.
That's right...those flowers, that vase (!!!), the bunny (♥), the measuring cups, and spatula...they all came from my sweet little (ok, big) H-E-B, 3 minutes from my house. Lucky me.
Thes little bunny petits fours are bound to be the star of your Easter table. And wouldn't they be sweet for a baby shower?!?
You'll start by making the flowers. A little royal icing, divided and tinted purple and green. I use a small star tip for the flowers and a small leaf tip for the leaves. Pipe onto wax or parchment paper and let dry.
Then, make the cake. The secret to this cake is almond paste. You'll mix it with sugar until it resembles cornflakes.
In goes the butter, eggs, vanilla, flour....all that good stuff. (Spatula: just one of the cute spring-hued KitchenAid goodies at H-E-B right now.)
Once the cake is baked, it gets cooled, then cut into shapes.
Here's your opportunity to eat cake scraps. Skip lunch before you do this step so you'll have room. ;)
Make an almond glaze and pour over the cake. Add a flower and leaf to each.
Let the glaze set up a bit before serving.
These can be made a day or two ahead and stored in the fridge (in a single layer) in an airtight container.
How cute are they on mismatched white serving pieces with spring flowers?
I love how that bunny is looking over them all. ♥
Easter Bunny Almond Petits Fours
{makes about 4 dozen, depending on the size of cookie cutter}
royal icing:
2 tablespoons meringue powder
1/4 cup water
2 cups powdered sugar
1/2 teaspoon corn syrup
1/4 teaspoon almond extract
purple and green gel paste food coloring
for the cake:
2 1/4 cups unbleached, all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea (or kosher) salt
1 3/4 cups sugar
1/2 cup almond paste
3/4 cup unsalted butter, room temperature
6 eggs, separated, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup milk, room temperature
for the glaze:
4 1/2 cups powdered sugar
4 tablespoons light corn syrup
3 tablespoons milk
1/2 teaspoon almond extract
Make the royal icing. Mix the meringue powder and water until combined and slightly foamy. Sift in the powdered sugar. Add the corn syrup and extract. Beat on medium for 5 minutes. Increase speed to medium-high and continue beating until stiff, glossy peaks form.
Divide the icing into two bowls. Tint purple and green. Spoon into piping bags fitted with a small star tip (purple) and small leaf tip (green). Make the flowers by piping a small circle. Make the leaves by squeezing and releasing. Pipe onto wax or parchment paper and let dry for at least one hour.
Make the cake. Preheat oven to 350. Grease a 12 x 17" rimmed cookie sheet. Line with parchment; grease the parchment. Flour the pan, shaking out the excess. Set aside.
Sift the flour, baking powder, and salt together. Set aside.
Beat the sugar and almond paste together until the almond paste is in small piece resembling corn flakes. Beat in the butter until light and fluffy.
Add the egg yolks, vanilla, and almond extracts, beating until combined. Scrape the bottom and sides of bowl. On low speed, add the flour in three additions, alternating with the milk, beginning and ending with the flour. Scrape the sides and bottom of bowl after each addition.
In another bowl, use a whisk attachment to beat the egg whites until soft peaks form. Gently fold the whites into the batter in three additions.
Pour the batter into the prepared pan, spread the top evenly with an offset spatula. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Cover the cake with plastic wrap and refrigerate for at least 1 hour.
Use a mini bunny cookie cutter to cut shapes from the cake. Place the cut-outs on a wire cooling rack set over a rimmed cookie sheet.
Make the glaze. Whisk the powdered sugar, corn syrup, milk, and almond extract together. The glaze should be the consistency of glue. Add more powdered sugar or milk to adjust.
Spoon over the petits fours a few at a time. The glaze should run over the sides. Add a flower and leaf to each bunny while the glaze is wet. Let the glaze set for 30 minutes or more before serving.
May be stored in an airtight container in the refrigerator for a few days.
Happy Easter!
