In a medium-sized bowl, use a sifter to sift together your flour, baking powder, and salt.

Using an electric mixer, stand mixer, or whisk, beat together the eggs and granulated sugar until creamy and well blended. Add to this your vanilla extract and canola oil and continue mixing.

Slowly add your dry ingredients and milk into your wet ingredients continuing to blend until well combined. Add pink gel food coloring and beat until completely tinted thoroughly.

After baking, use your 3-inch round cookie cutter to cut out 24 circles from your cakes.

Once your cakes are cut, mix your buttercream ingredients until smooth. Then add teal gel food coloring and mix until completely tinted.

Scoop teal buttercream into a piping bag with a Wilton #10 round piping tip. Frost twelve of your mini cakes. Top the frosted cake with one of the unfrosted cakes and continue for all of the cakes.

After your cakes are put together, create your green buttercream and scoop it into a piping bag with Wilton icing tip #233 attached. Frost the top of each mini cake with green buttercream in sweeping motion away from the cake to create the "grass."

Add 4-5 candy-covered eggs on top of each mini cake.  Serve and enjoy!