Step 1

Preheat oven to 325 degrees. Spray 3 8 inch round pans with non-stick cooking spray. Dust the pans with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside

Step 2

In a large mixing bowl, add in the butter and sugar. Mix until light and fluffy, about 3 minutes.

Step 3

Add in the vanilla extract and each egg one at a time until incorporated. Scrape down the sides after each egg.

Step 4

In a separate bowl, add in the flour, dry pudding mix, baking powder, baking soda and salt. Stir to combine.

Step 5

Measure out buttermilk.

Step 6

Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.

Step 7

Pour the batter into the prepared pans. Spread evenly out.

Step 8

Place into the preheated oven and let bake for 40 - 42 minutes or until a toothpick comes out clean or with moist crumbs.

Step 9

Let the cakes cool for about 20 minutes. Turn the cakes out onto a wire rack and cool completely.

Step 10

In a large mixing bowl, beat together butter, powdered sugar, milk, and vanilla extract. Beat until light and fluffy. If it's too thick, add 1 additional tablespoon of milk.

Step 11

Frost the cooled cakes. Add very thin layers of frosting between each cake layer. Cover the outside of the cake with the frosting. Smooth out the best you can. Set in the fridge for about 20 minutes to crust.

Step 12

In a small bowl, add in water and unflavored gelatin. Let sit for about 1 minute until the gelatin is bloomed.

Step 13

Microwave for 1 minute 30 seconds.

Step 14

Stir in the strawberry JELL-O mix. Set aside for a second and work quickly.

Step 15

In a large mixing bowl, add in the chopped white baking chocolate and corn syrup. You can use white chocolate chips instead of baking chocolate.

Step 16

Pour the hot liquid into the bowl of white chocolate. Let sit for a 1 - 2 minutes. Stir. Microwave for 45 seconds and stir until white chocolate is completely incorporated.

Step 17

For the first layer, put a layer of the red JELL-O glaze on top of the cake. Place in the fridge for about 20 minutes to set up.

Step 18

For the second and final layer, make a second batch of the mirror glaze. Add in the drops of violet gel food color to color your mirror glaze. Use less or more depending on what color you like best.

Step 19

Let the glaze sit up for about 20 minutes until thick. When you run a spoon down the bottom of the bowl, it should separate briefly and then come back together. The best way to tell how thick the glaze is going to be on your cake is to let it go up the sides of the bowl and drip back down. If it's too thin, let it sit a little longer.

Step 20

Place the frosted cake on a wire rack with a pack underneath to catch the dripping glaze.

Step 21

Pour the glaze on the cake. Use the backside of the spoon to push the glaze up the sides of the cake. Let sit until firm. It will be slightly tacky.

Step 22

Place onto cake plate and serve!