Mix cake according to manufacturer’s instructions. Deposit 3 lbs of prepared batter into sprayed and papered half sheet cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely and freeze.
Place the cakes belly side down on a cake board. Using a speed icer, coat the top of the cake with approximately 1 lb 8 oz white buttercreme and smooth with a spatula: freeze. Cut the iced sheet cakes into 1 ½” squares and place on glazing racks. Place back in freezer if cakes have warmed.
Mix together 2 parts flat icing and 1 part glaze and heat . Pour warmed glaze over frozen cake pieces and place back in freezer to set.
Place 2 different sized leaf tips and an open tip in pastry bags and fill with red buttercreme. Place a grass tip and a small French star tip in pastry bags and fill with yellow buttercreme. Place a leaf tip and drop flower tip in pastry bags and fill with green buttercreme. Use these bags to create holiday designs on the petit fours.
French dessert, vanilla cake, bite size, buttercream, buttercreme, red, white, green, yellow, holiday, winter,