1. Preheat your oven to 350°F (175°C) and lightly grease mini Bundt pans with a non-stick spray.
2. In a medium bowl, sift together the cake flour, 3/4 cup of sugar, and salt. Set aside.
3. In a large bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and vanilla extract.
4. Gradually add the remaining 3/4 cup sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
5. Carefully fold the flour mixture into the egg whites until fully combined, taking care not to deflate them.
6. Spoon the batter into prepared mini Bundt pans, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.
9. Once cooled, decorate each cake with meringues, cookies, and chocolate butterflies to your liking.
10. Arrange the mini cakes on a serving board of your choice and serve immediately or package for gifting.