To each boxed cake mix, add one cup of applesauce and one cup of water.

Mix it well, and bake according to the box instructions, but keep in mind that you might need to bake the cake for longer than the box says.

Stick a toothpick in the middle of the cake to test if it has fully cooked. If the toothpick comes out clean, your cake is ready to take out of the oven.

Let your cakes cool and set them aside.

While your cake is cooling, start creating your buttercream frosting.

Make sure your vegan butter has softened at room temperature! This will really help create a soft and fluffy buttercream.

Add one cup of vegan butter to a large and deep bowl and use a hand mixer to beat the butter for at least five minutes, until the butter has become soft, fluffy, and white in color.

Then slowly add in the powdered sugar. Add one cup at a time and use the hand mixer to blend the buttercream in between.

Add 1-2 tablespoon of dairy free milk if the buttermilk is too hard. Don't add more than two, or it will become too runny.

Finally, add in the red food dye. Add a few drops at a time, until you reached your desired shade of pink.

Stack the first cake on a steady surface that you feel comfortable working on. I also cut out a piece of cardboard in the form of the cake to put on the bottom, so the cake can be easily transferred.

Cover the top of the first cake with a thick layer of buttercream and then even it out.

Then stack the second cake on top.

Now cover the whole cake in a layer of buttercream. Then scrape off the excess. This is your crumb coat, or first layer.

Place the cake in the fridge in order to give your crumb coat a chance to harden.

After about 30 minutes, take out the cake and frost it with a second, thicker layer. Place it in the fridge again so the frosting has time to set.

Before writing out the letters in icing, I first used a toothpick to sketch them out.

Then I traced the sketch with the green icing.