Pastel Petit Fours

Makes 12

CAKE
1 frozen pound cake (16-ounce), thawed, Sara Lee�
1/3 cup plus 2 tablespoons seedless red raspberry jam
1 tablespoon water

FONDANT DECORATIONS
Assorted food colorings (colors optional)
Confectioners/powdered sugar
1/2 cup fluffy white frosting, Betty Crocker Whipped�
12 sugar-coated jelly candies

Special Equipment and Ingredients: Disposable latex gloves; 1/2 box (24-ounce) ready-to-use pure white rolled fondant, Wilton�; pastry bag; small star tip

Prep time: 50 minutes

PREPARATION:

Using sharp knife, trim crust from cake.
Cut cake crosswise into six 1 1/2-inch-thick slices.
Cut each slice vertically in half to make 12 pieces.
Trim any uneven sides with sharp knife.
Slice each cake in half and spread 1/2 teaspoon of jam over 6 pieces.
Top with remaining cake pieces and set aside.
Whisk 1/3 cup of jam and water in small bowl until smooth to make glaze.
Brush raspberry glaze over tops and sides of cakes.
For the Fondant:

Divide fondant into 6 pieces.
Wearing gloves, knead one food coloring, 1 drop at a time, into each fondant piece until desired color is achieved.
Divide each colored fondant in half.
Sprinkle work surface and rolling pin with confectioners/powdered sugar.
Roll out 1 fondant piece at a time into 5-inch diameter that is 1/4 inch thick, rotating to prevent sticking.
Drape fondant over 1 prepared cake; smooth over surface.
Trim excess fondant from around base of cake.
Repeat with remaining cakes and fondant pieces.
Spoon frosting into pastry bag fitted with star tip.
Pipe frosting atop cakes.
Decorate with candies.
Store in airtight container.
Variation: Use cookie cutters to cut cake slices into desired shapes.