Notes: You can use any type of poundcake for this recipe--I used a decadent chocolate poundcake. As for the filling, adding a couple of drops of red food coloring to the frosting so that you have a pretty pink hue is not necessary, but I highly recommend it.
- Active time: 15 minutes
- Total time:45 minutes
- 1 pound cake (baked in a loaf pan, approximately 9x5 inches)
- 1 stick butter
- 2-3 cups confectioners' sugar
- 2-3 drops red food coloring (optional)
Chill the poundcake in the refrigerator for 1 hour or the freezer for 20-30 minutes. You will need to do this so that it will be firm enough to be sliced thinly without breaking.
While the cake chills, prepare the frosting. In a stand mixer fitted with the paddle attachment, cream the butter until fluffy; add the confectioners' sugar little by little until a creamy, spreadable consistency has been reached. You want this to be slightly less stiff than if you were frosting the outside of a cake, because you will be spreading it on a fairly delicate surface. Adding a couple of drops of red food coloring so you have pink frosting is not necessary, but I highly recommend it.
Remove the poundcake from its chilling place and slice into 1/2-inch thick slices. You should get about 18 slices from one loaf cake.
Place two slices side by side, aligned as mirror images so that when you stack them after adding the fillings, the slices will match direction.
Spread a thin layer (about 1 teaspoon) frosting on each slice.
Sprinkle a generous amount of sprinkles on one of the slices.
Place the un-sprinkled side on top of the slice with sprinkles to form a sandwich.
Repeat with the remaining slices until you have made 9 full-sized cakewiches. If desired, slice each sandwich in half for daintier, tea sandwich-sized portions.