Process:
Cut pound cake into 1 inch squares. Arrange squares on wire racks set over sheets of waxed paper.
In small bowl mix frosting ingredients and stir until smooth. Use a spoon to drizzle frosting over cake squares. Let extra frosting drip onto waxed paper. (Return drips to bowl to use again. Stir until smooth, adding ½ teaspoon water if necessary.) Keep drizzling on frosting until cakes are frosted on tops and sides. Let cakes dry, about 1 hour. Use decorating gel to make ribbons on packages. Makes 3 dozen, about 90 calories each.