Timetable: 30 minutes/Group size: medium-largeYields: 30 mini cakesToolbox:
1 (16 oz) pound cake [either store-bought or pre-made]
9 cups powdered sugar
1/2 cup light corn syrup
1/2 cup water
1 tsp vanilla extract
1/2 tsp almond extract
Liquid food coloring
Decorations such as sprinkles, colored sugar, and candy flowers
Cookie cutters or knife
2-3 small bowls
2-3 large spoons
Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.
In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing.
Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.
Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets.
Let the cakes stand, uncovered, until the icing is dry (about 30 minutes.)