Petit Fours

2 pound cakes (homemade or purchased)
ICING:

2 lbs. confectioners' sugar
1/4 c. butter, melted
1 c. light cream
1 tsp. almond or vanilla flavoring
Vegetable coloring
Sprinkles, coconut, candied cherries, chopped nuts, etc. for decorating

Cut cakes into desired shapes, small rectangles, diamonds, etc.

ICING: Place all ingredients in the top of a double boiler over hot water. Stir until smooth. Divide into smaller groups and color each as desired.

To Ice: Spear each piece of cake and dip into icing. Remove from icing and twirl so icing covers evenly. Place on wax paper to dry and decorate as desired with sprinkles, etc.