Bake cake.

Prepare cake batter following recipe instructions. Bake and cool three 6 in. cake layers, three 8 in. cake layers and three 10 in. cake layers. Trim one 6in., one 8 in. and one 10 in. cake layer to 1 in. high for three 5 in. high tiers.

Decorate 10 in. tier.

Prepare buttercream icing following recipe instructions. Tint 5 cups icing gold using color combination provided. Using spatula, ice 10 in. cake layer smooth on 12 in. cake circle.

Lightly center 8 in. cake circle on top of 10 in. cake layer. Cover 10 in. layer in Gold Cake Sequins. Remove 8 in. cake circle.

Decorate 8 in. tier.

Using spatula, ice 8 in. cake layer smooth on 8 in. cake circle.

Decorate 6 in. tier.

Using spatula, ice 6 in. cake layer smooth on 6 in. cake circle.Roll out 24 oz. white fondant; cover cake layer. Tint remaining fondant purple using color combination provided. Roll out strip, 5 in. wide and 20 in. long. Using Burlap Fondant Roller, texture fondant. Lightly dampen back of strip with water; wrap around 6 in. tier, trimming as necessary.

Using “B” heart cutter, make imprint on center front of tier. Prepare decorating bag with piping gel; cut small hole in tip. Using piping gel, attach Gold Cake Sequins to tier, outlining imprint of heart.

Stack cake.

Using bamboo dowel rods, prepare cake for stacked construction.