Spoon 2 tablespoons Pound Cake Batter into each of 46 well-greased cake-on-a-stick pan molds. Level batter with a small spatula.
Bake at 350° for 8 to 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove cakes to wire racks, and let cool completely. Freeze cakes 1 hour.
Insert 1 wooden craft stick in center of flat side of each cake. Dip each cake in Vanilla Glaze, and place on wire racks. Decorate as desired, and freeze 10 minutes or until Vanilla Glaze is firm. Remove from freezer. Serve at room temperature. (Any remaining cakes may be stored at room temperature.)