Using royal icing, flower nail and tips 349 and 1, make 1 poinsettia for each petit four. Let dry.
Cut cake into 1 3/4 in. squares, 1 3/4 in. diameter circles, 1 3/4 x 2 1/2 in. rectangles. Prepare cakes for poured fondant. Place cakes over rack and
cover with Quick-Pour Fondant; let set. In buttercream, add tip 1 random dots and swirls. Position poinsettias on each petit four and add tip 349 leaves.