1️⃣ Slice off the top and sides of the frozen pound cake and cut it into small squares. ❄️🔪

2️⃣ Divide each square longitudinally into three slices and set them aside. ➗🍰

3️⃣ Spread a thin layer of lemon curd or frosting onto the base and middle square slice and stack them up. 🍋🧁

4️⃣ Place the top slice over them and give it a gentle press so that they stick together. 🖐️🤏

5️⃣ Layer out the rest of the petit fours in a similar fashion and arrange them onto a wire rack, which is placed onto a baking tray; set aside. 🍰📏

6️⃣ To make the glaze, empty the box of powdered sugar into a 3-quart pan and stir in the water and corn syrup. 🍯💧🍚

7️⃣ Whisk in the lemon extract until well combined and heat it over a slow flame, stirring constantly, until the sugar dissolves completely and blends into the mixture thoroughly. 🔥🍋

8️⃣ Turn off the heat and stir in a couple of teaspoons of hot water to thin it out slightly. 💧🔥

9️⃣ Drizzle a tablespoon of the hot glaze onto each petit four and spread it along the sides of the small cakes until evenly coated. 🍰✨

🔟 Sprinkle tiny candy vermicelli or place an icing flower on top to garnish and glaze the rest of the petit fours in a similar fashion. 🍬🌸

1️⃣1️⃣ Let the petit fours rest until the glaze cools down and sets. ❄️🕒

1️⃣2️⃣ Serve and enjoy! 🎉🍰