To make the chocolate cake:

• Preheat the oven to 350 F. Line a half-sheet rimmed baking sheet (18 x 13 inches) with parchment, and spray the parchment with nonstick cooking spray.
• Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes.
• Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
• In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using).
• In a different bowl, sift together the flour, cocoa powder, baking soda, and salt.
• With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
• When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand.
• Scrape the batter into the prepared baking sheet and smooth it into an even layer.
• Bake the cake for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
• The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it’s partially defrosted before you use it so you can cut it easily.

To make the strawberry buttercream:

• Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.)
• Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more.
• Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the vanilla extract and salt and beat until it is mixed in.
• Place the freeze-dried strawberries in a food processor and process in long pulses until the strawberries are a very fine powder.
• Add the strawberry powder to the prepared frosting. Mix on low speed until the powder is well-mixed into the frosting. Add a few drops of pink food coloring, if desired, to boost the pink color.
• The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.

To make the chocolate ganache:

• Place the chopped semi-sweet chocolate in a medium bowl and set aside. Pour the heavy cream into a small saucepan and place it over medium heat. Bring it to a simmer so that bubbles appear along the sides of the pan, but don’t let it boil.
• Pour the hot cream over the chopped chocolate and let it sit for one minute to soften and melt the chocolate. After a minute, gently whisk the cream and chocolate together until it is shiny and smooth.
• If you won’t be using it soon after making it, press a layer of cling wrap on top of the chocolate and refrigerate it for up to a week. To use it, gently re-warm it in short intervals in the microwave, whisking frequently, until it is fluid again.

To Assemble:

• Use a 3 1/2-inch round cutter to cut 15 circles from the half-sheet cake. Space them as close together as you can, and don’t worry if an edge or two is not exactly round—that can all be smoothed over with frosting later.
• Cut out five cardboard rounds the same size as your cake circles, and place a cake layer on each round. Spread a layer of frosting on top of one of the cake layers on a cardboard circle, and use a small offset spatula to spread it out to the edge. Sprinkle some of the chopped strawberries on top, and press them down gently to embed them in the frosting. Top it with a second cake slice, then add a layer of frosting on top of that. Finally, finish it off with a third cake slice.
• Spread a very thin layer of frosting on the top and sides of the cake. It will look rough and imperfect, and that’s okay – this is the “crumb coat” and it is used to lock in any stray crumbs. Repeat this process until you have assembled 5 mini cakes. Place the cakes on a baking sheet and refrigerate them for at least an hour, until the frosting on the outside is very firm.
• Mix the strawberry frosting again if necessary, so that it is very smooth and not spongy. Add a thicker layer of frosting to the top and sides of each cake, covering the crumb coat, making sure the frosting is as smooth as possible. To get the sides extra-smooth, run a metal offset spatula under very hot water, then wipe it dry and run it along the sides of the cake—the heat from the spatula helps smooth out the frosting. Repeat until all of the mini cakes have a final layer of frosting on them, then refrigerate them again for at least 1 hour to set the frosting. It is important the frosting is very set before adding the ganache drip.
• Re-warm the ganache so that it is fluid and flows easily. Transfer it to a measuring cup with a spout, and pour some on top of a cake, until it goes almost out to the edge. Use an offset spatula to nudge it around the sides of the cake, encouraging drips to go down the sides, until you’ve gone around the whole cake. Repeat until all of the cakes have a coating of drippy ganache.
• If you want your chocolate-dipped strawberries to stand upright on top of the cakes, insert a wooden skewer going all the way to the bottom of the cake and extending about 3/4-inch up above the surface.
• Make sure your strawberries are washed and completely dry. Dip a strawberry in the ganache until it is nearly covered, then remove it and let excess drip back into the pan. Prop it up on top of the cake, resting the back on the wooden skewer so that it balances upright. Repeat until all of the cakes are topped with chocolate-dipped strawberries.
• Refrigerate the cakes briefly just until the ganache is set, for about 20 minutes. For the best taste and texture, serve these mini cakes close to room temperature.
• Leftovers can be stored in the refrigerator for about 5 days. Because of the fresh fruit between the layers, this cake should not be stored at room temperature overnight.

To Make the Truffle Filling:

• Combine the chocolate, cream, butter, and mint extract in a medium microwave-safe bowl. Microwave for 45 seconds, then whisk well. If chunks of chocolate remain, microwave in short bursts, whisking after each one, until the chocolate is melted and smooth. This is your "ganache."
• Press a layer of cling wrap on top of the ganache and refrigerate it for about 90 minutes, until set. (It will still be slightly soft, you just need to be able to scoop and roll it.)
• Dust your hands with a light coating of cocoa powder. Use a small candy scoop or a teaspoon to scoop a one-inch ball of chocolate into your hands, and roll it until it is round and even. Set the truffle on a baking sheet covered with parchment or waxed paper, then repeat until you’ve made 8 truffles. 
• Place the truffles in the freezer while you prepare the lava cake batter. Reserve the remaining ganache to pour over the lava cakes later.

To Make the Lava Cakes:

• Preheat the oven to 350° F (176 C°). Spray eight 1-cup ramekins with nonstick cooking spray, and set them on a baking sheet.
• Combine the semi-sweet chocolate, unsweetened chocolate, and butter in a medium microwave-safe bowl. Microwave for 1 minute, then whisk well. If chunks remain, heat in short bursts and whisk until the mixture is completely smooth and melted.
• In a large mixing bowl, combine the eggs, yolks, and powdered sugar. Whip them together for about 1 minute, until frothy.
• Add the melted chocolate to the egg mixture and mix until combined. Finally, add the all-purpose flour and peppermint extract, and gently fold everything together by hand until no streaks of flour remain.
• Divide the lava cake batter evenly between the prepared ramekins. Press a frozen truffle into the center of each cake, and gently swirl the top of the batter to cover the truffle.
• Bake the cakes at 350° F for 14-16 minutes. They should be set around the edges, but very soft and jiggly and almost “wet” looking in the middle. Do not over bake them! If you wait until they look full set on top, they will be dry.
• Let them cool for about 10 minutes at room temperature, then gently pull the cakes away from the sides of the ramekins with your fingers to loosen them. Place a plate on top of a ramekin, flip it upside down, and remove the ramekin to release the cake onto the plate.
• Top the lava cakes with whipped cream or a scoop of ice cream, and a pinch of crushed peppermint candy. Heat the remaining ganache in short bursts and whisk until smooth to make a chocolate sauce you can drizzle over the cakes. These cakes are best enjoyed warm, so the centers are still fluid when you cut into them.
• If you want to make the lava cakes in advance, they keep very well for up to a week. You can store them in the ramekins, or remove them carefully and store them on a baking sheet. However you do it, make sure they’re well-wrapped in plastic wrap, so they don’t dry out, and keep them in the refrigerator.
• To serve lava cakes that have been made in advance, warm them up in the microwave for 20-30 seconds (err on the shorter side to start!) so that the inside becomes molten chocolate again. Enjoy!

To Make the Cakes:

• Prepare to bake. Preheat the oven to 350 F. Line six 4-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray. (Note that you can make these cakes in different sizes depending on what size pans you have. If you make larger cakes, just extend the baking time and watch them closely.)
• Mix dry ingredients. Combine the sugar, cake flour, baking powder, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
• Combine egg whites, milk, and vanilla. Lightly whisk together the egg whites together with a quarter of the milk and the vanilla extract, and set aside for now.
• Add milk and butter to dry ingredients. Add the remaining ¾ cup milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half.
• Mix in egg white mixture. Add the egg white mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated.
• Divide and color batter. Divide the batter into 4 even portions, and color one purple, one blue, and one pink. Leave one portion white.
• Fill cake pans. Use a spoon to scoop spoonfuls of the batters and plop them in a random pattern in the prepared cake pans. Fill them about halfway full—each pan should have about 7 oz of batter.
• Bake. Bake the cakes at 350 F for 30-35 minutes, until the sides just start pulling away from the pan, and a toothpick inserted into the center comes out clean.
• Cool. Let the cakes cool on a wire rack for 10 minutes, then gently turn them out and let them cool completely. I find it’s easiest to cut and stack cakes that have been chilled, so if you have time, wrap them with plastic wrap and put them in the freezer for at least 30 minutes, until they are firm but not frozen all the way through. If you are making these in advance, they can stay in the freezer for up to several weeks. Let them partially defrost, until they are firm but not rock-hard, before assembling.

To Make the Buttercream:

• Mix egg whites, powdered sugar, and salt. Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
• Add butter and vanilla. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.

To Assemble and Decorate:

• Cut cake and layer with buttercream. Place the cakes on small cake cardboard rounds, and set one on a cake turntable. Use a sharp serrated knife to cut it into 3 layers. Spread a layer of white buttercream between each layer, and cover the top and sides with a thin layer of frosting.
• Repeat with the other 3 cakes. Repeat with the other cakes, so they are all layered and covered with a thin coat of frosting. Refrigerate while you prepare the buttercream.
• Color buttercream, fit piping bag. Divide the remaining buttercream into smaller bowls. Leave some white, and color the rest different shades of blue, purple, and pink. You can do as many colors as you want, but I like to do at least 4-5 to give all the cakes a different look. Fit a piping bag with a large star tip – I recommend a Wilton 2D, but a 1M would also work.
• Spread layer of frosting on plastic wrap. To make multi-colored flowers, lay out a piece of plastic wrap about 16 inches long. Spread a rectangle of frosting on the plastic wrap, about 10 inches by 6 inches.
• Top with second layer of frosting. Take a second color of frosting and spread it on top of the first. If desired, add a third or even a fourth color on top.
• Roll and twist frosting-filled plastic. Roll the frosting over itself to make a cylinder. Grasp the ends of the plastic wrap in each hand, and twirl it quickly so the frosting is burrito-shaped and the ends of the plastic are tightly twisted. Snip off one of the plastic wrap “tails” and insert the frosting cylinder into the piping bag, snipped-side down.
• Pipe frosting blossoms. Pipe big, messy stars all over the cake. You don’t actually want them to look like stars, so twist and turn the bag as you pipe them to make them a free-form blossom shape. Layer them on top of each other so they don’t look too neat. When you’re finished with a cake and done with that color combination, remove the extra frosting in the plastic wrap, and add a different cylinder of frosting. (It’s an easy way to change colors without changing piping bags!) Repeat until all of the cakes are decorated.
• Serve. For the best taste and texture, serve them at room temperature.

To Make the Cake:

• Preheat the oven to 350 F. Line a 13×18″ rimmed baking sheet with parchment, and spray the pan and parchment well with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, and salt, and set aside.
• Place the lemon zest and the sugar in the bowl of a large stand mixer, and rub them together between your fingers until the sugar is fragrant and has the texture of wet sand. Add the butter and cream cheese to the bowl. Fit the mixer with a paddle attachment, and mix on low speed until combined, then raise the speed to medium and beat until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition, then add the lemon extract.
• Finally, turn the mixer to low, and slowly add the dry ingredients. Stop when just a few streaks of flour remain. Finish mixing the cake by hand, using a spatula to scrape the bottom and sides of the bowl well.
• Coarsely crush the freeze-dried raspberries (using either a knife or your hands is fine) and add them to the batter, stirring them in until well-mixed.
• Scrape the cake batter out into the prepared pan and spread it into an even layer. Bake the cake for about 20 minutes, until it is a light golden color, the top springs back when lightly pressed, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack. The cake can be made several days in advance and kept, well-wrapped, at room temperature or in the freezer. If freezing, defrost partially before using.

To Make the Frosting:

• Combine the egg whites, granulated sugar, and salt in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar.
• Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-20 minutes, or more.
• Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
• Once the butter is fluffy, add the vanilla extract and mix until well-blended. Separate out about two-thirds of the buttercream, and to the remaining third, add the pistachio paste and a drop or two of green food coloring, and mix until well-blended.
• The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it’s been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.

To Assemble:

• Cut the cake in half widthwise, so you have two rectangles that are about 7”x9”. Place one half on a cake board, and spread the pistachio buttercream on top of the cake, then place the second cake layer on top.
• Cut the large cake into four smaller cakes – squares are easiest, but you can also experiment with circles or rectangles if you want a variety. Cut cake boards to size, and put one under each mini cake.
• Run a spatula around the sides of the cakes to smooth out any pistachio frosting that is sticking out. Spread a very thin layer of vanilla buttercream on the top and sides of the cakes, and refrigerate until the frosting is firm, about 30 minutes.
• Spread the remaining vanilla buttercream over the top and sides of the cakes. Use an angled spatula or bench scraper to get the sides even and the corners neat. (Don’t worry if they're not perfect—you can cover up any bad spots with polka dots or stripes!) Refrigerate the cake again to firm up the frosting.
• Cut out circles, long ribbons, or other shapes from sheets of Fruit Roll-Ups. Press them into the sides of the cake. If you need the Fruit Roll-Ups to stick to themselves, dab them with a small amount of water. The Fruit Roll-Ups will start to get sticky after sitting on the frosting for a few hours, so this decoration is best added right before the cakes will be eaten.
• For the best taste and texture, enjoy these cakes at room temperature.

To Make the Crepes:

• In the bowl of a large blender, combine all of the ingredients. Mix first on slow speed, and then once everything is incorporated, turn the speed to medium-high. Blend for 10 seconds, then stop and scrape down the sides of the blender with a spatula. Blend for 10 more seconds.
• Pour the crepe batter through a strainer into a bowl or other container. Cover and chill it in the refrigerator for at least 1 hour (overnight is okay.) If it has been refrigerated overnight and looks separated, gently whisk to bring it back together and make it a homogenous batter.
• Heat a small nonstick skillet over medium heat. (A crepe pan makes things extra-easy but definitely isn’t necessary.) If your nonstick coating is a little old, add a bit of butter to the pan to make sure the crepes are easy to flip. Pour a tablespoon of batter into the pan and quickly swirl it around to make a circle 5 – 5.5 inches wide. The pan should be hot enough that the batter starts to cook immediately once it’s swirled, but not so hot that it sizzles on contact and doesn’t swirl easily. You’ll want to experiment with the first few crepes to discover the right temperature for your particular stove and pan. Cook until the top of the crepe loses its raw shine and takes on color along the edges. Flip the crepe over and cook just until the bottom is set. Slide the crepe out of the pan and onto a plate, and repeat with more batter. This recipe should yield about 50 mini crepes, and you can speed things up by making them simultaneously in two pans if you feel comfortable juggling that.
• If you have trouble making round crepes, and if you have a large ring mold about 5 inches across, you can place the mold in the pan and pour the batter in the center, then swirl it around until it covers the whole center area. Remove the mold and cook the crepes as described above. This isn’t necessary, but it can help you to make round crepes.
• Once all the crepes are made, let them cool completely before assembling the crepe cake. They can be made in advance and kept, well-wrapped, for several days in the refrigerator or freezer.

To Make the Chocolate-Raspberry Whipped Ganache:

• Place the chopped chocolate in a medium bowl. Pour the cream into a small saucepan and heat over medium heat until it is at a simmer and bubbles appear along the sides of the pan.
• Pour the hot cream over the chocolate and let it sit for one minute to soften. After a minute, gently whisk the cream and chocolate together until the mixture is smooth and shiny. Press a layer of cling wrap on top of the chocolate and let it cool completely to room temperature, at least 1 hour. The ganache can be made several days in advance and kept in the refrigerator. Bring it to room temperature before whipping it.
• To whip the ganache, transfer room-temperature ganache to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until the ganache lightens in color, increases in volume, and has a fluffy texture. Again, this is best done with ganache that is neither warm nor cold. Do not overwhip, or it will become grainy. Stop when the ganache is light and has the texture of softly whipped cream—it will not become as stiff as most buttercreams, but it will thicken as it sets, so don’t worry if it seems a bit soft.
• Mash the raspberries with the sugar, and stir them into the ganache. The mixture should be like soft whipped cream, but it shouldn’t be too runny—you should be able to easily spread it with a knife.

To Assemble:

• Place two crepes on two serving plates. Top each with a generous spoonful of the chocolate raspberry ganache. Spread it out to the edges of the crepes in an even layer, then add another crepe on top of each, lining up the sides so they’re even. Continue to stack layers of crepes and chocolate until you’ve used all the crepes. If you have more extra raspberries, chop a few and scatter them in between every few layers of crepes to increase the raspberry flavor.
• Spread a thin layer of chocolate on the top crepe of each crepe stack. Combine the heavy cream and powdered sugar in the bowl of a mixer and whip them together until the cream holds firm peaks. Decorate the top of the crepe cakes with a big pile of whipped cream, fresh raspberries, chocolate shavings, and heart-shaped chocolates. Chill the assembled cakes the refrigerator for 1-2 hours, to make them easier to slice neatly.
• Slice the cakes when they are well-chilled. They are best the day it is made, but can be kept for several days, with plastic wrapped tightly around the sides, in the refrigerator.

• Prepare Oreos: Twist apart the Oreo cookies. Scrape out the frosting and discard it (or eat it!).
• Mix cream cheese and powdered sugar: Combine the cream cheese and powdered sugar in the bowl of a large stand mixer fitted with a whisk attachment. Mix them together until the mixture is smooth and creamy, without any lumps.
• Add heavy cream and vanilla: Stop the mixer and add the heavy cream and vanilla extract. Whip on medium to medium-high speed until the cream is dense and thick and holds firm peaks when you remove the whisk.
• Pipe cream filling into dessert glasses: Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe a dollop of cream on the bottom of twelve ½-cup glasses or jars.
• Add Oreo layer: Place an Oreo cookie on top of the cream, and press down gently to embed it in the cream. Depending on the size of your glasses, you may need to break apart a second cookie to fill in any blank spaces around the edges—just try to fill in all the space with a single layer of cookies
• Pipe second layer of cream and top with berries: Pipe a swirl of whipped cream on top of the cookie layer, then press chopped fresh berries into the whipped cream.
• Add second layer of cookies, repeat until cups are filled: Add a second layer of cookies on top of the berries, and repeat this process until you’ve reached the top of the cup.
• Finish icebox cakes: Finish with a final swirl of whipped cream on top. Add any additional garnishes you’d like—I used chocolate curls, fresh berries, and mini Oreo cookies.
• Chill: Refrigerate the icebox cakes for at least 4-6 hours to soften the cookies, then serve and enjoy!
• Storage: For the best taste and texture, keep refrigerated and enjoy within 2-3 days. You can also freeze your icebox cakes: let them sit overnight, then wrap them very well in cling wrap or freezer bags, and freeze for up to a month. Defrost in the refrigerator overnight, then enjoy the next day. (The sliced frozen berries will likely weep and become mushy upon defrosting. I recommed only layering the cookies and cream together when freezing. Leave space at the top to add fresh berries later, once the cakes have defrosted.)

To Make the Cake:

• Line a half sheet pan (13×18”) with parchment or foil, and spray it with nonstick cooking spray. Preheat the oven to 350 F.
• Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
• In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
• When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 15 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.

To Make the Buttercream:

• Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
• After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. Add the yellow gel food coloring, a few drops at a time, until you get a bold yellow color you like.

To Assemble:

• Cut the cooled cake in half widthwise, and transfer one half to a sturdy cake cardboard or cutting board. Spread a layer of frosting about ½-inch thick on the cake, and top with the second half of the cake. Refrigerate the cake for about an hour to firm up the frosting and make it easier to get clean cuts.
• Use a 3-inch circular cutter to cut 8 circles out of the cake—you’ll need to space them closely together to get them all to fit. Use a paring knife to cut all the way down around the cutter if you have trouble getting it through the thickness of the cake.
• Place each cake on a little cardboard circle, to make it easier to transfer, and spread a thin layer of frosting on the outside of each cake. This traps the crumbs and prevents them from showing through the yellow glaze. Refrigerate the cakes briefly to firm up the frosting while you prepare the hearts and glaze.
• Dust a work surface with a thin layer of powdered sugar and roll the fondant to less than 1/8-inch thick. Use a small heart cutter to cut hearts out of the fondant—you’ll need 2 hearts per cake if you want to make heart-eye emojis, and 1 heart/cake if you want to make the kissy face emoji.
• Combine the yellow candy coating and the cream in a bowl, and microwave for 1 minute. Whisk, and continue to stir and microwave in short increments until the coating is completely melted and smooth. At first it will be very thin, so let it cool at room temperature for 15-20 minutes, until it has thickened a bit. It should still flow like maple syrup—don’t wait until it’s too thick to be fluid. If it’s gotten too thick, reheat it in 5-second increments and whisk until it’s fluid again.
• Cover your work surface with waxed paper or parchment, place a wire rack on the paper, and put the frosted cakes on the wire rack. Pour the glaze over the cakes. Pour it right in the center so that it flows down and covers the sides. Touch up any bald spots with a spatula, and let them sit at room temperature until the yellow coating is set.
• Melt the black candy coating in the microwave, and transfer it to a piping bag or paper cone. Pipe a dab of coating on the back of a fondant heart to affix it to the cake, and decorate the top with the emoji design of your choice.

To Make the Red Velvet Wafer Cookies:

• In the bowl of a large stand mixer fitted with a paddle attachment, combine the sugar and butter. Mix on medium-high speed until well-combined. Add the egg and vanilla extract, and mix again until combined. Add 1/2 tsp of red gel food coloring and mix everything together until you get a vibrant red color. If your color seems muted, add a bit more food coloring—it will darken when you add the dry ingredients, so you want to start with a really bold color.
• In a small bowl, sift together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the mixing bowl, and mix on low speed until almost fully incorporated. Stop the mixer and finish mixing everything together with a spatula, take special care to scrape the bottom and sides of the bowl. Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Roll out the dough between two sheets of parchment or waxed paper until it’s 1/8-inch thick. Cut 2.5” circles of dough, and transfer the cookies to a parchment-lined baking sheet. If the cookies are too delicate to transfer cleanly, slide the rolled-out dough onto a baking sheet and freeze it briefly, until you can easily move the cookies onto the baking sheet. Bake the cookies at 350 for 10 minutes.
• Press the scraps together and re-roll the dough, continuing the process of cutting, freezing, and baking until all of the dough is used. You should end up with at least 36 cookies. Cool completely. Cookies can be made several days in advance—just store them in an airtight container so they don’t get stale.

To Make the Frosting and Assemble the Cakes:

• Place the cream cheese, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Beat them on medium speed until light and fluffy, and the cream cheese is free of lumps. Keeping the mixer running, slowly stream in the heavy cream. Once all of the cream is in, stop and scrape the bottom and sides of the bowl, then continue whipping until the frosting holds firm peaks. Transfer it to a piping bag fitted with a 1/2-inch round coupler.
• If you want to be able to easily move the icebox cakes after they’re assembled, cut 2.5” cardboard rounds to put underneath them. Otherwise, assemble the cakes directly on the serving dishes.
• Place a small dab of frosting onto a cardboard round, and press a wafer cookie on top to affix it. Pipe a thin layer of frosting on top of the cookie, about the same thickness as the cookie itself. Place another cookie on top and gently press down, to squeeze the frosting until it is flush with the edge of the cookies. Add more frosting, and repeat the layering process until you have added 6 cookies total. Top the final cookie with a swirl of frosting and a pinch of sprinkles. Repeat until all 6 cakes are assembled.
• Refrigerate the cakes overnight. If your refrigerator has any strong odors, it’s a good idea to keep them in an airtight container, so they don’t absorb any funky smells. Icebox cakes can keep up to a week in the refrigerator.