Recipe by ilurvcooking

Bite-size treats perfect for any occasion!!

Ingredients Nutrition


  1. Trim dark sides from top and side of cake. Cut cake in half horizontally.
  2. 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.
  3. Place mini cakes on a wire rack over a large bowl; set aside.
  4. In another bowl, stir confectioners' sugar and milk until smooth. Tint with food coloring and flavor with extract if desired.
  5. Spoon icing over mini cakes, allowing excess to drip into bowl.
  6. When icing bowl is empty, place rack of mini cakes over empty icing bowl.
  7. Decorate mini cakes with jelly beans. Refrigerate until icing is set, about 20 minutes.
  8. Wrap in plastic wrap until ready to serve.

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