Hi Evita! Yes for sure. Here are my tips for baking in advance:

For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.

For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.

For the Ganache: Cool completely and place in an airtight container with plastic wrap directly on top. Do not refrigerate or it will get too firm. Will be fine at room temp for a day or two.
Finished Cake: The whole frosted cake (without drip) can be frozen as long as it is stored in something airtight.

I hope that helps!

Hi Kathy! Mine are all 2″ tall and the cakes bake right to the top so you could also use 3″ tall pans if you like.

Hi Erica! Did you increase the recipe or are you just using one large pan to make it all? Baking time is hard to say exactly as times are just a guideline because every oven bakes differently. Note that the batter is very thin so I worry a bit about it leaking if using a springform pan.

Hi Kelly! It is hard to say as ovens vary so much. Baking times are just a rough guideline. Bundt cakes generally take 50mins+ though depending on the recipe and volume.

Thanks so much! Making this one today! I have made over 20 of your cakes and they have brought so much joy to my family and friends!

Hi Kelly! In most cases, they are the same. Mint is pretty general as there are other flavours like spearmint etc but most mint extract should be peppermint.