1. Preheat oven to 350F. Line a ½ sheet pan with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, add butter, eggs, sugar, vanilla extract and milk. Whisk to combine. Add in the flour, baking powder and salt. Mix just until combined.

3. Pour batter into prepared pan. Evenly spread batter in pan with an offset spatula.

4. Bake in preheated oven for 10 minutes.

5. Remove from the oven and allow to cool for 15 minutes.

6. Flip cake out of pan. Place piece of parchment paper on top of cake, then place a large baking pan on top of the parchment paper. Carefully lift the pan up and flip over, so the cake turns out onto the baking pan.

7. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together all ingredients for the filling until smooth and creamy. Place the filling in a piping bag or zip-top bag with one corner snipped off.

8. Using a Christmas tree cookie cutter (mine was 3 1/2 inches), cut out the cake into Christmas tree shapes.

9. Pipe the filling on half of the Christmas tree cakes. Place a non-filled Christmas tree cake on top.

10. In a large shallow bowl, add white candy melts. Melt in 30 second increments in microwave, stirring in between each. Stir in the confectioners sugar.

11. Dip the cakes, one at a time in the melted mixture, flipping to coat. Place the coated cakes on a piece of parchment paper (do not use a wire cooling rack, they will get stuck on there!). Sprinkle the cakes with green sanding sugar.

12. With the leftover melted white candy, add red food gel and mix to combine. Add to a piping bag, then pipe stripes on top of the Christmas tree cakes, once the white candy shell has hardened.