1. Preheat oven to 350 degrees F.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar in a separate bowl until creamed. Lower the speed and add the egg. Beat until combined, then add the buttermilk and vanilla. Next, add the flour mixture and beat until the batter comes together. 
4. Spray the Holiday Wreath Pan with Baker’s Joy and divide the batter to fill the wells ¾ full. Bake until the cakelets begin to brown on top and a toothpick comes out clean, about 30 minutes. Let cool 10 minutes before turning them out.

1. Let the cakelets cool completely before icing.
2. Combine powdered sugar, melted butter, 4 tablespoons of milk, and vanilla extract. Stir together until incorporated. If needed, add milk 1 tablespoon at a time until desired thin glaze consistency is reached.*
3. Dip cakelets in the icing and place on a wire rack with parchment paper under the rack. 

1. Place 5 tablespoons of cake batter in a small bowl. Add 2-3 drops of red gel food coloring to the batter and stir until the color is unified.
2. With the remaining batter, add 3-4 drops of green food coloring and stir until the color is unified.  
3. Pipe the red batter into the wells of the berries. Be careful not to over-fill the berries. Fill the bow with the remaining red batter. Carefully fill the holly leaves with green batter. 

Pro Tips:

• Sift powdered sugar to avoid lumps.
• Feel free to use other extracts–peppermint extract, for example, is festive. Orange, almond, and lemon would be great too!    
• For the wreath cakelets, you want the glaze to be pretty thin so the beautiful holly leaf detail comes through.
• Unused glaze is safe at room temp for 2-3 days. 
• To color the glaze, divide the glaze into bowls for each color needed. 
• Start with one drop of gel food coloring and stir. Then add another if needed. You can always add another drop but you can’t take one back, so add a drop and then stir to see if you reached your desired color.