Prepare sugars. Fill three decorating bags, separately, with Pink, Dark Green and granulated sugars. Cut ½ in. off tip of each bag.
On short end of cake board, pour 3/8 in. horizontal line of dark green sugars, followed by ¼ in. line of white granulated sugars and 2¼ in. wide line of pink sugars. Use spatula to help keep lines of sugar straight.
Reserve remaining sugars in bags.