Preheat oven to 350 degrees F.

Line a rectangular baking sheet with parchment paper and set aside.

In a small bowl, sift together flour, baking powder, and salt.

In a larger bowl, whisk together eggs and sugar. Add vanilla and canola oil and whisk until completely combined.

In thirds, slowly add dry ingredients into a large bowl of wet ingredients, alternating with the milk.

Once the batter is formed, add blue gel food coloring and mix until completely tinted.

Pour batter onto a lined baking sheet and even it out with a spatula.

Bake for about 15-20 minutes.

Allow to cool and once cooled, cut out 12 circles using your cookie cutter.

Make the buttercream by beating together butter, icing sugar, milk and cocoa powder with an electric mixer. Start on low speed and gradually increase to high.

Once buttercream starts to take form (creamy and forms semi-stiff peaks), add red food coloring. Mix until tinted.

Scoop your red buttercream into a piping bag and frost 6 of your circular mini cakes. Add an unfrosted circular mini cake on top.

Frost the top of each layered cake.

Roll out your white fondant so that it’s about ¼ of an inch thick.

Use your star-shaped cookie cutter to cut out approx. 18 stars.

Decorate the top of each cake with 3 fondant stars.

Serve and enjoy!