Directions

1. Red/pink frosting:

   1. In a small bowl, combine freeze dried raspberry powder and water and stir until a smooth paste forms. Add in frosting and stir, incorporating all of red dye.
   2. *Place ¼ cup freeze dried raspberries in a food processor or blender until raspberry dust or powder forms. Save additional powder for future use.

2. Yellow frosting:

   1. In a small bowl, combine turmeric and water and stir until a smooth paste forms. Add in frosting and stir, incorporating all of yellow dye.

3. Orange frosting:

   1. In a small bowl, combine turmeric, freeze dried raspberry powder, and water and stir until a smooth paste forms. Add in frosting and stir, incorporating all of orange dye.
   2. *Place ¼ cup freeze dried raspberries in a food processor or blender until raspberry dust or powder forms. Save additional powder for future use

4. Green frosting:

   1. In a small bowl, combine spirulina and water until smooth paste forms. Add in frosting and stir, incorporating all of green dye.

5. Purple frosting:

   1. In a small bowl, combine blueberry powder and water until smooth paste forms. Add in frosting and stir, incorporating all of purple dye.
   2. *Place ¼ cup freeze dried blueberries in a food processor or blender until blueberry dust or powder forms. Save additional powder for future use.

6. Blue frosting:

   1. In a small bowl, combine blueberry powder, spirulina, and water until smooth paste forms. Add in frosting and stir, incorporating all of blue dye.
   2. *Place ¼ cup freeze dried blueberries in a food processor or blender until blueberry dust or powder forms. Save additional powder for future use.

Cakes

1. Preheat oven to 350ºF. Grease and flour a half-sheet tray.
   

2. In a large bowl, whisk together the eggs, milk, melted butter. Add in the Miss Jones Organic Vanilla Cake Mix and whisk until combined.
   

3. Pour batter into the prepared baking sheet. Bake for 20-22 minutes. Let cool.
   

4. Once completely cool, take a 4-inch cookie cutter and carefully cut out 12 even circles from the sheet cake. Place 1 cake layer, domed side down, on a platter.
   

5. Spread 1 tablespoon of desired colored frosting on top using a small spatula. Place another layer on top and spread another 2 tablespoons of desired color frosting. Place 3rd cake layer on top and spread 2 tablespoons frosting on top of cake. Repeat for the other mini cakes and natural dye frostings.
   

6. Sprinkle each top with organic nonpareil sprinkles.