1. Bake the Cake Layers: – Preheat oven to 350°F. Prepare four 6-inch round cake pans with flour-based baking spray or grease and flour. – Mix flour, sugar, cake mix, and salt in one bowl. – In another bowl, whisk sour cream, water, eggs, and vanilla. Gradually add to dry ingredients. – Divide batter into 3 bowls: * Pink batter: add strawberry extract + pink food color. * Chocolate batter: add cocoa powder + water. * Vanilla batter: leave plain. – Alternate spoonfuls of each batter into pans; swirl gently. – Bake 25–30 minutes, cool completely, then level layers. 2. Make the Swiss Meringue Buttercream: – Heat egg whites, sugar, and salt over simmering water until sugar dissolves and mixture reaches 110°F. – Whip to stiff peaks, then gradually beat in butter until fluffy. Add vanilla extract. – Reserve 1 cup frosting, divide into 3 bowls: * Pink: add strawberry extract. * Chocolate: add melted chocolate chips. * Vanilla: leave plain. 3. Assemble the Cake: – Stack cake layers with buttercream between each. – Smooth crumb coat, chill, then frost completely. 4. Make Strawberry Ganache Drip: – Melt pink and white candy melts with cream. – Stir in strawberry candy flavoring oil. – Cool until slightly thick, drip over chilled cake edges. 5. Decorate with Buttercream Cones: – Pipe Neapolitan swirls into mini cones, top with white nonpareils. – Arrange cones on top of cake. – Sprinkle with pink jimmies and white nonpareils.