In the bowl of a stand mixer fitted with the paddle attachment, mix crème cake base, 25% softened butter, 1.25% vanilla extract, 2.8% whole eggs, and 2.8% whole milk. Mix until well combined and mixture looks like cookie dough. Pat dough into flat circles, wrap with plastic wrap, and place in cooler until completely chilled. Roll to 6mm and cut using assorted tree cutters. Freeze. Bake from frozen at 350°F until completely set and just starting to color around the edges. Let cool completely.
Preparing the Kit: Place white flat icing into 3 bowls and color one blue, one green and one pink. Place prepared flat icing in pastry bags, adding flat white into a bag. Place crystal topping and pastel sequins into separate souffle cups with lids. Place cookies into bags. Place prepared items into bakery box.
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