Ingredients
The following ingredients have 48 Servings
- 1 Cream Cheese Pound Cake
- vanilla buttercream frosting
- fruit spread
- petit four icing
- sprinkles or other decorations
Instruction
- Preheat oven to 325º F and prepare 18x26 rimmed kitchen sheet pan with nonstick baking spray or greased and floured, being sure to tap out any additional flour. Prepare cream cheese pound cake batter according to the cake instructions. Pour into prepared sheet pan and bake. Begin testing for doneness at about 30 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from oven and allow to cool in the pan for about 5-10 minutes before turning out onto a wired cooling shelf to cool completely. Trim cake edges.
- Cut cake in half vertically to make two equal sized cakes. Using a large bread knife, cut each of the cakes in half horizontally to form layers. Place the top layers to the side and spread either buttercream or fruit spread onto the bottom layer. Carefully place the top layer back on top. Cut into 2-inch pieces and place onto a wire rack ready for adding the petit four icing. Add sprinkles or other decorations and allow to dry completely, about an hour.
