Making mini layer cakes is so much fun! Have a deep sheet pan and round cookie cutter? Then you can do it too!

This makes a great Easterish dessert. I played around with a lot of different versions of this because the strawberry cake was just to good to not make something amazing with it.

Cake Ingredients: 1/2 Stick of Butter 1/4 Cup of Canola Oil 3/4 Cup Granulated Sugar 2 Large Eggs 1/4 Cup Sour Cream 1/2 Tsp. Vanilla 2 Tbsp. Strawberry Jam 1 1/2 Cups Flour 1/4 Tsp. Baking Soda 1/4 Baking Powder 1/4 Tsp. Salt 1.5 oz. Strawberry Jello Powder (Half a pack of boxed jello powder) 1/4 Cup Buttermilk Lemon and/or Strawberry Jelly Beans for decoration

Meringue Frosting Ingredients: 2 Cups Caster Sugar 4 Egg Whites 1 Tbsp. Lim0ncello Zest of 1 Lemon

Directions:

Preheat oven to 350 and spray a deep sheet pan generously with cooking spray.

In a stand mixer, beat the melted butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder, jello powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Pour batter onto sheet pan and spread evenly. Bake for 25-30 minutes until toothpick comes out clean. Remove and let cool completely.

Once the cake is cooled it's time to get out your round cookie cutter. I used a 2" round, but you can choose a size you'd like. Cut the circles out of your sheet cake to make the layers of your cake.

Once you have your layers you are ready to make the meringue. In a metal mixing bowl with a pot of simmering water below, poor in the egg whites and sugar and whisk until sugar dissolves. Move to a stand mixer, add the limoncello and zest. Beat until stuff peaks and ice cakes immediately. Start by icing the layers together. (I made three layers, but you can easily make them as many as you'd like.) Then ice the tops and sides. Top with a few jelly beans and enjoy!