Turn premade pound cake into chichi petits fours. Use a serrated knife to cut the crust off a pound cake, then slice the cake into one-inch squares. Place them on a cooling rack with parchment paper underneath, pour icing over the squares, and let set for an hour. Mix four tablespoons of water to two cups of sifted confectioner's sugar. Tint the mixture by stirring in a bit of gel food-coloring.