Mix make mix according to manufacturer’s instructions, mix rainbow explosion sprinkles into prepared cake mix. Bake in 8 inch rounds scaled at 1 pound 8 oz each. Let cool completely. Ice with light blue buttercream and let chill for an hour or so for the buttercream to firm up. Melt white coating chocolate, color pink with cocoa butter until it matches pink buttercreme. Pipe “drip” around edges of cake. After the ‘drip’ portion has been added and has set up (5-10 minutes after piping), get ready to add the sprinkles. Place sprinkles in a container large enough to easily scoop by hand, using your whole hand, make sure it is shallow (a pie tin works well here). Holding the iced cake in one hand over the tin, scoop your other hand into the sprinkles and moving in a upwards motion from the bottom of the cake, gently pat sprinkles as far up the cake as you like. Make sure to work over the sprinkles container as some will fall off the cake back down into it. Slowly work your way around the cake, setting it on a serving platter when finished. Using an ice cream scoop, place a scoop of hot pink buttercream on top of the cake, top with an ice cream cone.