Holiday Mini Cakes – a delicious recipe with cake, sugar, milk, food coloring, flavored extract, beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Trim dark sides from top and side of cake.
2
Cut cake in half horizontally.
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
Place mini cakes on a wire rack over a large bowl; set aside.
5
In another bowl, stir confectioners' sugar and milk until smooth.
6
Tint with food coloring and flavor with extract if desired.
7
Spoon icing over mini cakes, allowing excess to drip into bowl.
8
When icing bowl is empty, place rack of mini cakes over empty icing bowl.
9
Decorate mini cakes with jelly beans.
10
Refrigerate until icing is set, about 20 minutes.
11
Wrap in plastic wrap until ready to serve.
478
kcal
Calories
3
g
Fat
112
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (10 3/4 ounce) package frozen pound cake, thawed, 2 cups confectioners' sugar, 3 -4 tablespoons milk, food coloring, and more.
Yes, Holiday Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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