Instructions: Cut frozen poundcake into 1-inch slices and then cut slices into quarters.

Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on waxed paper or a cookie sheet. Combine the granulated sugar, water, salt and cream of tartar in the top of a double boiler. Cook and stir over moderate heat (do not use controlled-temperature burner) until sugar is dissolved. Cook without stirring until a candy thermometer registers 232 degrees. Remove from heat and cool syrup to 110 degrees. Gradually add 2-1/2 cups confectioners sugar and beat until blended. Add flavoring and a few drops of food coloring as desired. Place pan over hot, not boiling, water. Spoon a little of the frosting over one of the cake pieces. Frosting should be thick enough to coat cake completely. If it is too thin, add enough of the remaining confectioners sugar to make a good pouring consistency. Slowly pour frosting over the cakes to cover top and sides.

The frosting that collects below the cakes may be scraped up with a spatula and returned to the pan; stir until frosting cakes. Let frosted cakes stand until frosting is firm. Meanwhile, prepare Decorator Frosting. Spoon frosting into a cake-decorating bag with a small, round tip. Pipe ribbon and bow on each petit four.

Makes 32 cakes.

Decorator Frosting: In the small bowl of an electric mixer combine egg whites, sugar, cream of tartar and vanilla. Beat at high speed until frosting is thick and smooth. Tint frosting as desired with a few drops of food coloring.

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