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!