Rice Paper Butterflies (http://www.marthastewart.com/258677/rice-paper-butterflies), or store-bought decorations
Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.
Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.
Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations.
Store petits fours in an airtight container up to 3 days.