Fancy Christmas Cakes

**Cakes Preparation**: Preheat your oven according to the cake mix package instructions. Prepare the cake batter as directed. Divide the batter evenly between two bowls (approximately 1 1/2 cups of batter in each). In the first bowl, mix in the red food color and vanilla extract. In the second bowl, stir in the green food color. Pour the red and green batters into separate greased 13x9-inch baking pans, gently tapping them on the counter to release air bubbles. (If you only have one pan, bake one color first, then wash and reuse the pan for the second color).

Bake the cakes for 6 minutes. Then, carefully remove the pans from the oven, tap them again to release any air bubbles, and return them to the oven. Bake for an additional 6 to 9 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Refrigerate the cakes until you are ready to assemble.

**Making the Buttercream**: In a large bowl, use an electric mixer (or a stand mixer with a whisk attachment) to beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and mix well. Gradually beat in the confectioners' sugar on low speed, scraping down the sides and bottom of the bowl after each addition. Add the milk and salt; beat on medium-high speed until the frosting is light and fluffy, at least 3 minutes. If the frosting is too thick, gradually add more milk until it reaches the desired consistency. If not using the frosting immediately, it can be refrigerated in an airtight container for up to 2 weeks; rewhip before using.

**Assembling the Cake**: Place the cooled green cake on a large, shallow parchment paper-lined baking pan. Spread a layer of buttercream on top, smoothing it out evenly. Top with the red cake layer. You may need to refrigerate the assembled cake until firm, especially if it's too soft to cut in the next step.

Using a 2 1/2-inch round cookie cutter, cut 8 circles from the assembled cake to make mini cakes. Place these mini cakes on a wire rack set over a parchment paper-lined tray or large shallow baking pan.

Melt the chocolate according to the package directions. Pour the chocolate over each mini cake, using an offset spatula for smoothing if necessary. Then, transfer the cakes to a separate parchment paper-lined pan. Let them stand at room temperature or refrigerate for about 30 minutes, or until the chocolate is set.

**Alternate Chocolate Coating**: To use semi-sweet chocolate chips instead of candy coating, combine 16 ounces of chocolate chips and 1 tablespoon of shortening in a large microwavable bowl. Microwave on HIGH for 1 minute; stir. Continue microwaving in 30-second intervals until the chocolate is smooth and melted. Pour over the cakes as directed.