Preheat the oven to 350 degrees. In a bowl or stand mixer you will mix up your cake the way it is directed on the back of the box.

Grease your donut pan and pour the cake batter in, and bake for 35-40 minutes or until the cake is fully baked.

Once done, allow it to cool. Use a serrated nice and cut off the top to make it level. Or if you want it is okay to leave it dome-shaped.

Place the cake in the freezer for 4-6 hours. I wrapped mine in plastic wrap. Working with frozen cake is easier than fresh soft cake.

When cake is froze you will work on buttercream. In a bowl sift your powdered sugar, then set aside.

In a stand mixer you will use a paddle attachment and beat your butter on medium speed for 5-7 minutes.

Now lower the speed, and slowly add in the salt and powdered sugar, mixing a little at a time.

Add in the milk and 2 tablespoons heavy cream. Mix for another 6-7 minutes.

If your buttercream frosting is too thick add more cream, otherwise don't add in extra.

Add in the green food coloring, then use a flat spatula and spread on a thin layer of frosting all over the sides and top of cake as the base.

Next, place in a piping bag with a triple star tip. Place little stars all over the cake, to give it some texture.

Swap to the single star tip and do even more frosting, to add dimension.

Top with sprinkles, and consider making a bow with ribbon to sit on for decoration.

This wreath cake recipe is so fun, and I did take a little bowl of peppermints for the center. That is optional.