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1
Chill the poundcake in the refrigerator for 1 hour or the freezer for 20-30 minutes. You will need to do this so that it will be firm enough to be sliced thinly without breaking.
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2
While the cake chills, prepare the frosting. In a stand mixer fitted with the paddle attachment, cream the butter until fluffy; add the confectioners' sugar little by little until a creamy, spreadable consistency has been reached. You want this to be slightly less stiff than if you were frosting the outside of a cake, because you will be spreading it on a fairly delicate surface. Adding a couple of drops of red food coloring so you have pink frosting is not necessary, but I highly recommend it.
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3
Remove the poundcake from its chilling place and slice into 1/2-inch thick slices. You should get about 18 slices from one loaf cake.
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4
Place two slices side by side, aligned as mirror images so that when you stack them after adding the fillings, the slices will match direction.
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5
Spread a thin layer (about 1 teaspoon) frosting on each slice.
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6
Sprinkle a generous amount of sprinkles on one of the slices.
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7
Place the un-sprinkled side on top of the slice with sprinkles to form a sandwich.
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8
Repeat with the remaining slices until you have made 9 full-sized cakewiches. If desired, slice each sandwich in half for daintier, tea sandwich-sized portions.
