1 (10.75-ounce) frozen pound cake, thawed
1/3 cup red seedless raspberry jelly or jam
2 cups powdered sugar
1 teaspoon light corn syrup
3/4 teaspoon almond extract or vanilla
3 (1 inch wide) red fruit leather rolls
1 large green gumdrop
Slice pound cake in half horizontally using sharp serrated knife. Spread jam over bottom layer to within 1/8 inch of edge. Place top layer over jam.
Combine all frosting ingredients except half & half in bowl. Beat at medium speed until well mixed. Continue beating, adding enough half & half for desired spreading consistency. Reserve 1 tablespoon frosting; set aside. Spread remaining frosting over top and sides of cake.
Decorate cake with ribbon up to 2 hours before serving. Cut 1 (12-inch) strip, 1 (8 1/2-inch) strip and 3 (10-inch) strips from fruit leather. Lay 12-inch strip lengthwise and 8 1/2-inch strip crosswise across center top and sides of cake. Make ribbon loops with remaining strips. Place at center, securing with reserved frosting. Place green gumdrop in center of bow. Place mini marshmallows in loops so loops stay open, if desired.
- Use a small metal spatula to frost cake. It makes it easier to spread the frosting.
- Place cake onto serving platter before frosting cake; place pieces of waxed paper under edges of cake to keep serving platter clean. Remove waxed paper strips from under cake before serving.
- To keep loops of bow open, place mini marshmallows into loops.