Preheat oven to 350 and spray cake pans with pam baking spray

Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth

Divide the cake batter into the three cake pans

Place into the oven and back for 28-32 minutes or until a toothpick comes out clean

Allow to cool completely

Place one cake layer onto the cake board and cut the dome off the cake to make an even layer

Repeat step with other two layers

Scoop 3 C of frosting into one bowl and add in a few drops of purple.

Mix until combined

Scoop 3 C of frosting into the second bowl and add in a few drops of green, mix until combined

Using the remaining frosting, mix in a few drops of gold gel food coloring and mix until combined

Scoop 1 C of purple frosting onto the bottom layer and spread evenly

Place the second cake layer on top

Spread 1 C of green frosting on top and smooth evenly

Place the last layer of cake on top

Smooth evenly any frosting sticking out of the sides

Scoop remaining frostings into their own bags

Using the Purple frosting, pipe a row going from top to bottom of dots onto the side of your crumb coated cake. Try and keep the dots similar in size and in a straight line.

Use the angled spatula to smush the dots.

Hold the spatula horizontally and apply pressure to the first dot.

Press hard enough so that the dot smushes down, but not so hard that it loses its shape.

When you reach the crumb coat, pull the spatula away to the side, smearing the dot across the surface of the cake.

Repeat down the line until all of the dots have been smeared.

Pipe another row of dots using the green frosting so that they overlap the first row of smeared dots.

Repeat the smearing technique with the gold frosting

For the final row, you can leave off at your last smear, or pipe a row of dots and leave them un-smeared.

Repeat steps going in a circular pattern on the top of the cake

Place in the fridge overnight to allow frosting to harden before enjoying!