You are here  Baby Booties Cake  Kenneth Chen     • 2 (16 ounces
each) family size frozen pound cakes, thawed   • 2 cans (16
ounces each) vanilla frosting   • Neon pink and neon blue food
coloring (McCormick)   • 15 mini marshmallows   • 2 tablespoons
each pink and blue decorating sugars   • 6 yellow M&M minis   •
1 strand each red and black licorice laces     • Clean scissors
• 3 freezer weight zip lock bags  Trimming the cakes:    1.
Place the thawed pound cakes on a clean work surface. Cut each
cake in half crosswise. Trim a 3/4-inch wedge from either side
of trimmed end.   2. Arrange the cake pieces on a serving
platter standing a cake, trimmed end down, against the other
trimmed piece to make 2 booties. Secure with some of the vanilla
frosting. Spread the top of the standing cake with some of the
vanilla frosting and make smooth.  Frosting the cakes:    1.
Spoon 3/4 cup of the vanilla frosting into a zip lock bag.
Divide the remaining vanilla frosting between 2 bowls. Tint one
bowl pale blue and one pa