Cut white and red velvet cakes in half lengthwise, creating thinner layers.

Using cardboard or parchment, cut out a 4-inch circle. Place it on one of the 6 inch red velvet cake layers, and cut the cake down to a 4 inch circle. Repeat with a white cake layer and the blue velvet cake layer.

From the blue velvet cake layer, remove the middle, keeping the outer ring in tact.

*At this point you should have: 2 (8 inch) and 1 (4 inch) red velvet cake layers, 1 (8 inch) and 1 (4 inch) white cake layer, and 1 hollow (8 inch) blue velvet cake layer that is twice the thickness of the other layers.

On your platter/plate alternate red, white then red 8-inch layers, adding frosting inbetween.

Place the Blue cake layer (ring) on top of the cake and frost the inner circle.

Frost the 4 inch white cake layer and lower it into the middle of the blue velvet layer.

Lower the 4 inch red velvet layer onto the top of the white layer inside the blue velvet circle.

Crumb coat the cake before adding the final frosting.

Finish frosting and add clear sprinkles.

2 boxes of powdered sugar

1 1/2 cubes butter

1/3 cup milk

2 tsp vanilla

Beat butter until light and fluffy, add remaining ingredients and beat until creamy and fluffy. Add more milk if needed for desired consistency. This makes a lot, but you'll need it for crumb coat and extra layers.

Chilling each layer before stacking and frosting to prevent crumbs.

Chill the cake before cutting.

Use hot water and a hot clean knife. Between slices, clean the knife and slip it down into very hot water.

Make sure the knife is completely dry after dipping it in the hot water.