Quick Lemon Petit Fours

A tasty treat for spring and summer celebrations, these Quick Lemon Petit Fours are the perfect sweet to go alongside a cup of warm tea. Filled with lemon curd and topped with quick pour fondant, these little mini cakes are great for a crowd or party and make wonderful favors for wedding and baby showers. Use our wide variety of icing colors to tint your pourable fondant in whatever shade you'd like and have fun making these little petit fours!

Ingredients & Tools
Instructions

Instructions

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Bake cake. Prepare cake mix according to package instructions. Bake and cool cake.
Fill cake. Remove cooled cake from pan. Cut cake in half vertically for two 6 1/2 inch x 4 1/2 inch sections. Cut in half horizontally to create two equal layers.
Remove top layer of cake from both sections; set aside. Spread lemon curd on bottom cake sections; replace with top halves of cake, cut side down.
Lightly ice top of cake with buttercream icing. Chill until buttercream has crusted and cake is well-chilled, about 10 to 15 minutes.
Cut cake into 1 in. squares.
Decorate petit fours. Prepare Quick Pour Fondant according to recipe instructions. Using Kelly Green icing color, tint fondant light mint green.
Set petit fours on cooling grid positioned over parchment paper. Pour fondant over petit fours. Let set.