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Ingredients
- 1 16oz pound cake
- 9 cups powdered sugar
- 1/2 cup light corn syrup
- 1/2 to 3/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Liquid food coloring
- Decorations, such as sprinkles, colored sugar, candy flowers
Details
Preparation
Step 1
1. 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 into each slice. Place cake pieces on a wire rack set on a waxed paper-lined cookie sheet.
2. 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 heat and let it cool for 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 at time, into each bowl until the icing is the desired shade.
3. Working with one piece of cake at a time, spoon on the icing to cover it completely, then add decorations before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to 3 days.
Makes about 30 cakes.
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