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Mini Gold Medal Cakes

Mini Gold Medal Cakes


  • 12 slices pound cake
  • 1 cup frosting I used vanilla buttercream

  • 1 cup white fondant

  • edible gold leaf sheets can be found here 

  • round cookie cutter I used 3”
red, white, and blue ribbon


  • Be sure your pound cake slices are even in height (use a knife to even them out across the top if necessary). Next, use the round cookie cutter to cut out 12 rounds. Set aside.
  • Roll out fondant until 1/8” thin. Use same cookie cutter to cut out 12 rounds of the fondant. Take a damp paper towel and dab the top of each fondant round until sticky but not too wet. Remove a single transfer sheet of the edible gold leaf (don’t worry, it’s fully edible!). Lay across the fondant circle and press gently with a finger across the top. Slowly peel back the transfer layer to reveal your gold circle.
  • Top each pound cake circle with a dollop of frosting (this will act as the “glue” to hold your gold circle on). Top with your gold circle and gently press down.
  • Use an ice pick or wooden skewer (anything with a sharp thin point) to make a small hole at the top of each cake. Roll the end of your ribbon and carefully insert through the cake. Glue the ends of the ribbon together. Hooray! All done!