Fancy Christmas Cakes

force air bubbles to the top.
Bake for 1215 minutes. At 6 minutes remove pan and tap it on the counter to remove any air bubbles. When the cake is done baking invert it onto a cooling rack.
While the red cake is baking prepare green cake batter.
Add 1 tablespoon of green food coloring to the remaining cake batter. Carefully mix until fully combined. If you have another 913 pan you can pour the batter into the pan. Or you can use the pan the red cake is in just be careful when cleaning it as it will be hot.
Bake green cake for 1215 minutes. At 6 minutes remove pan and tap it on the counter to remove any air bubbles. When the cake is done baking invert it onto a cooling rack.
Chill cakes until ready to assemble.
Prepare buttercream.
When ready to assemble place green cake on a flat surface covered with parchment paper.
Cover with a thin layer of buttercream. Smooth out the frosting so that it is flat and even.
Place red cake on top of the buttercream.
You may need to chill cakes more at this point. If they are too soft you will not get precision cuts with the cookie cutter.
Place a cookie cooling rack on a sheet pan lined with parchment paper. Prepare a second sheet pan and cover with parchment paper.
Press the cookie cutter into the cake and then press all the way through. Repeat this seven more times so you have 8 total mini cakes.
Set mini cakes on the cooling rack.
Melt chocolate according to the directions on the package. Pour chocolate over mini cake then smooth out chocolate with an offset spatula. Once minicake is completely covered put offset spatula under the cake and carefully lift it up and move it to other sheet pan covered with parchment paper.
Repeat