Holiday Mini Cakes

Directions

1. 1
   Trim dark sides from top and side of cake.
2. 2
   Cut cake in half horizontally.
3. 3
   Using a 3 1/2-inch cookie cutter (egg or bunnie for Easter; tree or wreath for Christmas; hearts for Valentine's Day; flowers for Mother's Day), cut 3 mini cakes from each half of the pound cake.
4. 4
   Place mini cakes on a wire rack over a large bowl; set aside.
5. 5
   In another bowl, stir confectioners' sugar and milk until smooth.
6. 6
   Tint with food coloring and flavor with extract if desired.
7. 7
   Spoon icing over mini cakes, allowing excess to drip into bowl.
8. 8
   When icing bowl is empty, place rack of mini cakes over empty icing bowl.
9. 9
   Decorate mini cakes with jelly beans.
10. 10
    Refrigerate until icing is set, about 20 minutes.
11. 11
    Wrap in plastic wrap until ready to serve.