For the cake:

1. Preheat oven to 350°
2. Mix according to box instructions.
3. Pour batter into a cookie sheet covered with parchment paper.
4. Bake for 15-17 minutes – what it carefully as all ovens are different.
5. Cool cake before cutting.

For the mini layered cakes:

1. Use a biscuit cutter and cut 18 circles out of the sheetpan cake.
2. Place 1 layer of cake onto a plate.
3. Pipe a ring of buttercream on the top outter edge of the cake to build a barrier to hold the jam.
4. Spoon 1-2 TBS of jam in the middle of the butter cream.
5. Add a pinch of coconut on top of the jam.
6. Add the next layer of cake and repeat steps 3-5.
7. Add another lay of cake (this will be the top layer).
8. Using a mini offset statula or butter knife smooth the edges of the entire cake spreading around any leaking buttercream.
9. Pipe small flowers around the top edge of the top layer of cake and then sprinkle it with coconut.
10. Decorate with sprinkles.

For the mini parfaits:

1. Use a very small buscuit cutter or a knife to cut small circles of cake.
2. Place one piece of cake in each parfait glass.
3. Top with a circle of buttercream around the outter edge of the cake piece.
4. Top with jam and coconut.
5. Repeat until the parfait glass is full.
6. Pipe 1 flower on the top piece of cake.
7. Decorate with coconut and sprinkles.

For the cake balls:

1. Take the remaining piece of cake and crumble them in a bowl.
2. Add the remaining buttercream and combine it together with your hands.
3. Roll the dough into balls.
4. Place them in the freezer for 15 minutes.
5. Melt the chocolate chips.
6. Dip each ball into the chocolate.
7. Sprinkel with candy cane and chocolate swirls.