Prepare cake mix according to bag instructions. For pink layer, use prepared white cake batter and add red food coloring and strawberry icing fruit to taste. Using 8 inch sprayed cake pans, deposit 1 pound of batter into each pan and bake at 350F until cake springs back lightly when touched, let cool completely. Place chocolate cake onto 9” cake board top with 8 oz of pink icing (2 lbs VelveTop™ Vanilla Pre-Whipped Icing + 6 drops red food coloring). Repeat with pink and vanilla layers. Ice entire cake with pink icing, keeping sides and top smooth and level. Place cake in cooler for 30 minutes to chill. Remove from cooler and ice cake using a leaf tip, pipe ribbons on the side of the cake. Finish by garnishing with French Macarons and pearls.