Begin by cutting your pound cake into even squares, about 1-inch in size.

In a mixing bowl, prepare the vanilla frosting or melt your white chocolate.

Carefully dip each cake square into the prepared coating.

Place the coated cake squares on a wire rack set over a baking sheet.

While the coating is still slightly tacky, sprinkle your optional decorations over the tops.

Allow the petit fours to chill until firm before serving.