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Prepare 2-Layer round.
Torte each layer in half. fill layers with raspberry filling, using tip 12 to create a collar of icing, then add filling.
Using whipped topping, spatula ice cake fluffy. Tint whipped topping, combining green and yellow to achieve desired shade.
Randomly pipe tip 3 vines over cake. Add tip 366 leaves.
In a resealable plastic bag, crush Cake Sparkles with a rolling pin until very fine.
Place several raspberries at a time in the bag and shake to coat with sparkles.
Position raspberries on cake. Add more raspberries around bottom border.