Vanilla cakes are sandwiched together with a marshmallow buttercream in the middle and dipped in white chocolate, with iconic zebra stripes on top. These are surprisingly easier to make than they look. Boxed cake mix makes it even easier, but you can always opt to make your own vanilla cake too. Baking it on a sheet tray allows for thinner layers so that you can avoid slicing cake in half, which will most likely end up slanted, making the cakes more difficult. If your cakes are falling apart on you while dipping them or if they’re dropping too many crumbs, freeze the cakes for 20 minutes, and that will make them sturdier and easier to work with. The coating is pretty forgiving and can be smoothed and thinned out with an offset spatula. You can also add more to the sides using an offset if you miss some while rolling the sides. I chose to use candy melts because they’re less temperamental than white chocolate and usually a bit thinner when melted. If you prefer white chocolate, feel free to use. You might want to add more coconut oil to help thin it out more so that it can go on the cakes in a smooth and thin layer. If you melt the candy melts down in separate batches, you’ll end up with some cake crumbs in the candy melts. Not melting them all at once will let you use a clean batch for the tops to make sure you have a smooth coating.