Make meringues.

Prepare meringue batter following recipe instructions, omitting Treatology Sparkling Wine Flavor Concentrate.

Combine Rose and Royal Blue icing colors to get fuchsia color shown. Once batter is ready, remove about ¾ cup batter and tint fuchsia.

Prepare disposable decorating bag with fuchsia meringue batter; cut small tip. Set aside.

Prepare second decorating bag with white meringue batter; cut large tip. Set aside.

Prepare three disposable decorating bags separately with tips 1M, 2A and 4B. Pipe 5 to 6 stripes of fuchsia meringue batter in each prepared decorating bag, spacing evenly around bag. Pipe each bag full with white meringue batter. Alternating bags, pipe meringue cookies on baking paper-lined cookie tin.

Bake and cool.

Make candy curls.

Melt 12 oz. Candy Melts candy according to package instructions. Using angled palette knife, spread melted candy thinly and evenly on back of cookie tin or marble slab. Let set, about 10 to 15 minutes. Using dough or bench scraper, scrape candy – starting at one end and slowly moving towards other end – at low angle to form long, thin curls. Candy can be re-heated and spread again, if necessary.

Make sponge layers.

Prepare sponge batter following recipe instructions. Bake and cool. Fill and stack sponge layers; crumb coat, leaving most of sponge edges exposed.

Make glaze.

Using remaining 12 oz. Candy Melts candy, make Ganache Glaze following recipe instructions. Pour ganache over cake, covering top and allowing ganache to drip down over sides of cake. Allow ganache to set, about 15 to 20 minutes.

Decorate cake.

Mound about ¾ cup whipped topping on one corner of cake; cover with about ¼ cup each blueberries, blackberries and meringues. Insert candy curls. Sprinkle cake with icing sugar.