Mini Brown Sugar Pound Cakes

Preheat the oven to 350 degrees F and generously mist a bundlette pan with non-stick spray.

In a large bowl with an electric mixer, cream the butter and brown sugar together on medium-high speed until pale and fluffy (3 to 5 minutes).

Beat in the eggs, one at a time, until incorporated.

Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the vanilla, mixing on medium speed until smooth.

Add the flour and salt, mixing on medium speed until just barely incorporated.

Transfer the batter to the prepared pan, and bake for 25 to 30 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.

Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

Place the confectioners sugar, rum, and vanilla in a medium bowl and stir together until smooth.

Add more milk, if needed, to get the proper drizzling consistency. (If too much liquid is added and the icing is too thin, more confectioners sugar can be added to thicken it back up.)

Drizzle the icing over the cakes, and sprinkle with sugar pearls, white nonpariels, and sparkling sugar.

Pipe holly leaves with green royal icing, and berries with red royal icing.

Allow the decorations to fully dry, then package the cakes in cello bags with ribbon, greenery, and a gift tag.