Preheat oven to 180C/350F/Gas 4 and spray three 9-inch cake pans with baking spray.

Place all the cake ingredients into a bowl and use an electric mixer to beat until combined and smooth.

Divide the cake batter into the prepared pans.

Place into the oven and back for 28-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 5 minutes then transfer to a wire rack to cool completely.

To make the frosting, use an electric mixer to combine the butter, powdered sugar, heavy whipping cream, and vanilla on medium speed until combined and smooth.

Scoop three cups of frosting into one bowl and mix in purple food coloring gel to desired shade.

Scoop three cups of frosting into another bowl and mix in leaf green food coloring gel to desired shade.

Color the remaining frosting with gold food coloring gel to desired shade.

When cakes are cooled, use a cake leveler or sharp knife to cut the dome off each cake to make an even layer.

Add a blob of frosting into the center of the cake board and place the first cake layer on top. The frosting will help to hold it in place.

Evenly spread about one cup of purple frosting onto the bottom layer of the cake.

Place the second cake player on top.

Add about one cup of green frosting to the second layer and spread out evenly.

Smooth out any of the frosting that has squidged out from the layers to lightly coat the sides of the cake. and place the cake in the fridge for about an hour to firm up.

Place the purple, green, and gold frosting into piping bags fitted with a large round piping tip.

Start with the purple frosting and pipe large blobs/dots in a line going from top to bottom of the cake. Try and keep the dots similar in size and in a straight line. You should be able to fit about six blobs of icing.

Use the angled spatula (or the back of a spoon) to swipe and smear out the dots to create "petals". Hold the spatula horizontally and apply pressure to the first dot. Press hard enough so that the dot smushes down, but not so hard that it loses its shape. When you reach the crumb coat, pull the spatula away to the side, smearing the dot across the surface of the cake. Repeat down the line until all of the dots have been smeared.TIP: practice the technique on a piece of parchment paper first!

Repeat the process with the green frosting, making sure that the initial dots of frosting overlap the smeared parts of the previous color. And do the same with the gold frosting.

Continue piping blobs/dots and smearing out the petals until you have filled the whole sides of the cake.

For the last line just pipe a row of dots to hide the previous section of smeared frosting.

Create petal shapes in the same way on the top of the cake in a circular pattern.

Place in the fridge overnight to allow frosting to set before cutting and enjoying!