TRIM dark crust from top and sides of cake. Cut cake in half horizontally. Using a 3 1/2–inch cookie cutter, cut 3 mini-cakes from each half of pound cake.

PLACE cakes on a wire rack over a large bowl; set aside. In another 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 jelly beans or other candies. Refrigerate until icing is set, about 20 minutes.

PLACE mini–cakes in Reynolds Pastels Baking Cups, wrap in Reynolds Color Seal-Tight Plastic Wrap and place in Easter baskets.

*FLAVORED ICINGS:

Lemon: Use yellow food coloring and lemon extract.
Mint: Use green food coloring and mint extract.
Cherry: Use red food coloring and cherry extract.
Orange: Use red and yellow food colorings and orange extract.

Number of Servings: 6

Nutrition Information:
(Per Serving)

calories		492
grams fat		11
milligrams cholesterol		114
milligrams sodium		212
grams carbohydrates		99
grams protein		3