Recipe Ingredients:

Cake and Decorations:

• 2 store-bought pound cakes
• 1 cup M&M’S Milk Chocolate (Easter Colors), divided
• 1/2 tub prepared vanilla buttercream frosting

Pouring Fondant:

• 6 cups sifted confectioner’s sugar
• 2 tbsp light corn syrup
• Pastel food coloring (optional)

Directions:

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour (+ 1 hour chilling time)

1. Cake and Decorations: Trim crust from pound cakes; slice each cake horizontally. Spread some of the frosting evenly over bottom half of each cake. Finely chop 1/2 cup M&M’S; sprinkle over frosting. Place top layer on cakes; spread some of the remaining frosting over top and sides. Refrigerate for about 30 minutes or until set.
2. Line baking pan with parchment paper; place rack on top. Cut each cake into 6 equal squares. Cut each rectangle in half to make 24 small triangle cakes. Spread thin layer of remaining frosting over cut edges of each cake. Place on rack. Refrigerate for about 30 minutes or until firm.
3. Pouring Fondant: In saucepan, dissolve sugar in 1/2 cup water; add corn syrup. Cook over low heat, stirring constantly, until candy thermometer reaches but doesn’t surpass 100°F or until fondant is just warm to the touch. Remove from heat and stir in food coloring (if using).
4. Pour warm fondant over top of each cake triangle, allowing fondant to drip over sides until completely coated. (If fondant is too thick, add hot water, a bit at a time, to thin out.) Touch up any bare spots with small spatula. Let cool until set. Decorate tops with remaining M&M’S as desired.

Tips:

• Cakes can also be cut into rounds if desired.

Nutrition Facts Per 1 petit four

• Calories 240
• Fat 9g
• Saturated Fat 4.5g
• Cholesterol 30mg
• Sodium 100mg
• Carbohydrate 41g
• Fiber 0g
• Sugars 34g
• Protein 2g