Prepare white cake mix according to manufacturer’s instructions. Color the majority of the batter pink and green using gel colors. You will bake pink, green, and white layers. Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Once cooled, split the white layers in half.
Place buttercream into 4 bowls, flavor each with watermelon flavoring. Leave one white, color one pink, one light green, and one dark green. Place the dark green cake layer on a cake board, top with green buttercream, spread to edges. Place a white layer on top and top with pink buttercream, spread to edges, top with a pink cake layer followed by pink buttercream, then another pink layer. To crumb coat the cake, place each color of buttercream into a piping bag and pipe corresponding colors around the cake in circles. Scrape off excess buttercream. Place internal supports/dowels into the cake. To smooth ice the cake, pipe corresponding colors around the cake in circles and smooth ice using a heated spatula if needed. Decorate with candy watermelon seeds.
White Cake, Pink, Green, Yellow, Watermelon, Seeds, Candy, Layer Cake