Each serves 1.
Prepare batter for pound cake. Preheat oven to 325°F. Spray multi-cavity mini cupcake pan with vegetable pan spray with flour. Pour batter into pan. Bake 28-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes; remove from pan and cool completely.
Tint buttercream icing green, orange, blue, yellow and red. Reserve some white. Remove crowns from cakes. Place cupcake bases (cupcake bottoms) upside down on plates or cake circles.
If desired, mark tent opening area with toothpick; spatula ice with white icing. Decorate remainder of “tent” with tip 18 outline. Attach tent “top” with icing between layers; divide top into 4 sections (can be marked with toothpick). Using 2 contrasting colors from tent bottom, decorate top with tip 18 stars, zigzag or outline. Attach icing decorations in “tent opening”. Make construction paper flags; attach with tape to lollipop sticks. Insert into tent top.