Easter Basket Cake

Preheat oven to 350°. Spray 4 (8-inch) round baking pans with nonstick baking spray. 

Prepare cake mixes according to package instructions and divide batter evenly between the pans. Bake at 350° for 30 minutes or until the sides of the cakes begin to pull away from the pans and a toothpick inserted into the center of cake comes out clean. Cool layers in pans on a wire rack for 15 minutes; remove from pans and allow to cool completely.

Prepare cake mixes according to package instructions and divide batter evenly between the pans. Bake at 350° for 30 minutes or until the sides of the cakes begin to pull away from the pans and a toothpick inserted into the center of cake comes out clean. Cool layers in pans on a wire rack for 15 minutes; remove from pans and allow to cool completely.

Trim the rounded tops off of the cake layers to create flat, even surfaces. Carefully place 1 cake layer on a flat surface. Using an offset spatula, spread a layer of frosting evenly on top of the cake; top with another cake layer. Repeat process with remaining layers. Spread remaining frosting over top and sides of entire cake. Transfer cake to the refrigerator; chill for 30 minutes. 

Arrange the Pirouette wafer cookies vertically along the sides of the cake, circling the entire perimeter, gently pressing the wafers into the frosting to adhere them to the cake.

Combine the coconut flakes with 5-6 drops of green food coloring in a medium bowl; mix until the flakes are completely green. Spread the coconut flakes evenly over the top layer of the cake.

Decoratively arrange the marshmallow bunnies, egg-shaped candies, lollipop, and cotton candy as desired.