1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with ½ of the preserves.

2. Top with second layer. Repeat to make 2 double layers.

3. Cust each into eight 2" squares (16 total). Set aside.

4. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at high for 5 to 7 minutes, or until mixture boils. Stir. Insert microwave candy thermometer. Microwave at high for 7 to 11 minutes, or until mixture reaches 226°F.

5. Let stand on counter about 1 to 1 ¼ hours, or until colled to 110°F.

6. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth. Use 2 forks to dip each layers pound cake square into frosting, coating all sides. Let excess drip off.

7. Place on wire rack over wax paper. Repeat, dipping each square twice. Decorate with crushed peppermint, candies, colored sugar or strawberry slices. Let stand until set.