Baby Cakes

Baby Cakes
Yield: 20 petits fours Prep 40 mins


  • 1 package family-size (20 ounces) frozen pound cake
  • 1 box (16 ounces) powdered sugar
  • 7 - 9 tablespoons milk
  • 1 teaspoon vanilla or almond extract
  • Red food coloring
  • 1 tube pink decorating gel
  • Tiny candy hearts

Make It

1. With a serrated knife, trim brown crust from top of cake and cut cake in half horizontally. Using a 1-1/2-inch round biscuit cutter, cut out 20 cake circles.

2. To make glaze, stir together powdered sugar, milk, and vanilla until smooth and glossy.

3. Place a wire rack over a piece of waxed paper. Using a fork, spear each piece of cake and hold over bowl of icing. Coat sides with a small spatula and coat top by pouring icing over surface with a spoon. (Coating will look lumpy, but it will smooth out as it stands.) Place on rack to set icing, about 20 minutes.

4. To decorate with stripes, tint about 1/4 cup icing deep pink with food coloring. Drizzle icing from a spoon in a back-and-forth motion over cakes. To decorate with candies, pipe dots or lines with decorating gel and sprinkle candies over gel.

Nutrition Facts

Amount Per Serving: cal. (kcal): 211, Fat, total (g): 6, carb. (g): 37, pro. (g): 2, Percent Daily Values are based on a 2,000 calorie diet.