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STEP 1: CUT OUT CAKES
Start by cutting the pound cake into 1/2" slices. Then, lay each slice down and use the 1 3/4" circle cutter to cut two discs from each slice. (I pulled the pound cake from the freezer and cut it frozen. It made it easy to slice!)
Next, tint the store bought buttercream light pink and place in a piping bag. Pipe a generous coil of icing on each layer, top with a second layer and then pipe icing on top.
Top each mini cake with a ready-to-use-royal icing rose.
Place each mini cake on a flattened cupcake liner. Toss candy confetti around the cakes before serving. (Note: These can be made the day before and placed in the fridge!)