Using equal parts, mix the sprinkles and sanding sugars. Reserve.
Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat two times to make 3 cakes total. Bake at 350 ͦF until cake springs back lightly when touched. Let cool completely.
Fill and ice with Dawn buttercreme. Place prepared sprinkle blend around bottom of cake. Cut ice cream cones in half and place around the edges of cake. Using a star tip, pipe “soft serve” buttercreme on top of each cone, using a different blue hue for each from the color palette. Rinse and dry stemmed cherries. Mix a small amount of lemon extract with the luster dust. Paint on each cherry, letting dry and then painting a second coat. Place cherries on top of each ice cream cone. Sprinkle prepared blend on top of the cake and over each cone.
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