Easter mini cakes

Yield: 6 Mini cakes

Measure Ingredient
1 pack 10.75 oz. frozen pound cake
Thawed
2 cups Powdered sugar 4 tbs. milk
Food coloring
3 ounces Jelly beans, bubble gum,
Lemon lime, pina colada,
Island punch and tangerine
Flavors.
Reynold Bakers choice Easter
Bake cups
Color plastic wrap.

Trim dark crust from top and sides of cake. Cut cake in half horizontally. Using a 3½ inch cookie cutter, cut 3 mini-cakes from each half of pound cake. Place cakes on a wire rack over a large bowl, stir powdered sugar and milk until smooth. Tint with food coloring and flavor with extract as desired. Spoon icing over mini-cakes allowing excess to drip into bowl. When icing bowl is empty, place rack of mini cakes over empty icing bowl. Spoon icing collected in first bowl over cakes to finish icing. Decorate mini cakes with gourmet jelly beans. Refrigerate until icing is set, about 20 minutes. Place mini-cakes in bake cups and wrap in plastic wrap.

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