Mix cake according to manufacturer’s instructions. Mix in the decorettes (10%) by hand if possible. Deposit 1 pound of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers each.
Fill and crumb coat with hot pink icing. Place internal supports/dowels into the cake. Smooth ice with remaining hot pink buttercreme. Place Easter shape decorettes around the bottom of the cake. Warm flat icing. Pipe flat icing around edges of cake to make a drip design, then fill in on top. Let flat icing set up completely. Fill a large piping bag fitted with a star tip. Pipe large rosettes on top of cake and top with a small amount of the decorettes.