Preheat the oven to 350 degrees and lightly grease the sides of a standard ½ sheet pan (18" x 13"). Place a piece of parchment on top of the pan so that it fits perfectly inside then lightly grease the top of the parchment paper as well. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate, larger bowl, use an electric mixer to beat the butter and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.

Add in the eggs one at a time mixing between each addition. Add in the vanilla.

Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.

Do not over-mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly.

Pour the batter into the prepared pan and use an offset spatula to spread the batter evenly in the pan. Bake for 15-20 minutes or until the edges are lightly golden brown.

Once the cake has finished baking, allow it to sit out at room temperature in the pan it baked in for about 10 minutes then transfer the pan to the fridge to chill for at least 20 minutes.

While the cake bakes/ chills, we can make the filling. To make the filling, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and fluff. Mix until there are no lumps of butter. Be sure to scrape down the sides of the bowl as you mix.

Slowly add in the confectioner’s sugar until everything is nice and evenly combined and there are no lumps. Add in the vanilla. Set this aside covered at room temperature until we use it in a bit.

Once the cake has chilled, use a hexagon cookie cutter or a cutout stencil of a hexagon to then trace and slice as many hexagons as you can out of our sheet of cake. Set the hexagons to the side then place the filling we prepared into a piping bag and pipe and even layer of filling on top of one hexagon at a time.

Top each filled hexagon with another piece of cake. Be sure to line the sides up so that it fits perfectly. I used my offset spatula again to clean up the sides of each cake and make sure that the filling was nice and smooth.

Once all of your cakes have been used up and filled, place them onto a cookie sheet fit with parchment paper and let sit in the freezer for at least 1 hour.

Once our cakes are frozen, they'll be much easier to dip.

Melt the white candy melts with coconut oil in 30-second intervals until nice and smooth and completely melted. One at a time, dip each cake into the candy melts allowing the excess to drip off back into the bowl. Scrape the bottom side of the cake on the side of the bowl before transferring it to a cookie sheet fit with parchment paper.

Dip each cake then allow the cakes to set in the fridge for at least 15 minutes to allow the candy melts to harden. Once the candy melts have hardened, take a small knife and clean up the bottom of the cakes in case any candy melts dripped down the sides a bit on the bottom.

Melt the semi-sweet chocolate in 30-second intervals until completely melted then place it into a piping bag and pipe the nostalgic zebra stripes on top of each cake. You can place the cakes back in the fridge to allow the chocolate to set.