1. Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easier removal.
• Prepare the cake mix according to the package instructions.
• Divide the batter evenly into three separate bowls.
• Add varying amounts of red or pink gel food coloring to each bowl to create three different shades: light, medium, and dark. Mix until the colors are evenly distributed.

2. Bake the Cake Layers:

• Pour each colored batter into the prepared cake pans.
• Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

3. Prepare the Frosting:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Add the vanilla extract and a pinch of salt.
• Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.

4. Assemble the Mini Cakes:

• Once the cake layers have cooled, use a 2.5-inch round cookie cutter to cut out circles from each layer. You should get about 6 circles per layer, depending on the size of your cutter.
• To assemble each mini cake, start with the darkest cake layer at the bottom. Place a small amount of frosting on top, then add the medium-colored layer, followed by more frosting, and finally the lightest layer on top. Finish with a dollop of frosting.
• Repeat this process for the remaining mini cakes.
• Optional: Decorate the tops with sprinkles, edible pearls, or chocolate decorations.

5. Serve:

• Refrigerate the mini cakes for about 30 minutes to allow the frosting to set.
• Serve and enjoy!