Ingredients
- 10 3/4 ounce Pound Cake, Thawed
- 2 Tbs Apricot Spreadable Fruit
- 2 C Powdered Sugar
- 3-4 Tbs Water
- 1 Tsp Unsalted Butter, Soften
- 1/2 Tsp Vanilla
- 1 Drop Food Coloring
- 24 Candied Violets, or Decorative Sprinkles
Preparation
Step 1
Cake: Trim the sides and rounded top to make a squared off rectangle. Slight in half lengthwise, then slice each half into 3 long strips. Slice each strip into 4 (2x1 inch) rectangles (to make 24 pieces total). Place a wire-mesh cooling rach on a foil-lined baking sheet. Place the cake pieces about ½ inch apart on the rack. Microwave spreadable fruit for 10 seconds. Brush onto the tops of the cake pieces. Set aside to cool.
Icing: Heat 2 inches of water in a saucepan until hot, but not boiling. Combine powdered sugar, and 3 Tbs of the water in a glass measuring cup and set in the water to warm through, stirring constantly. Remove from heat. Stir vanilla, butter and food coloring into the icing. To thin, add a few drops of water a few at a time until it is thin and pourable. Working quickly, pour over cakes. If the icing thickens before you are finished, microwave for a second or two and stir until smooth. Let icing sit on cakes for 1 minute.
Scrape icing drips from cookie sheet and return to icing bowl. Reheat in the saucepan and repeat to pour a second layer of icing for cakes. Top each cake with decorative sprinkles or design. Let stand for 20 minutes until set. Trim drips off of edges with a knife and transfer to a tray or airtight container.