The cake is actually four 6" cakes individually iced and put together on a 14" cake board.
They were blue and yellow on the inside made with rainbow chip cake mix and cherry chip cake mix. Gasp! Yes, I used a cake mix. I read that boxed mixes take food colouring better than homemade but
I have also had success with "jacked up" boxed mixes in the past. I do 4 eggs, sometimes butter instead of oil and I use mild instead of water. It makes a big difference and it is a convenient shortcut when pressed for time. Nobody complained and all of the cake was eaten eventually so I really don't apologize for using a mix in this instance. I forgot to take a picture of the inside of the cake - I can't believe I could forget that but they were dyed blue and yellow and looked and tasted delicious.
The cake toppers were cookies - I made four sugar cookies that were over 3" round and thinner than the other cookies to place on the cake instead of fiddling with fondant. I just wasn't up to dying fondant, rolling it out, shaping it and keeping it from drying out etc. I love the look of fondant cakes and the decorations but I have very little space to work with and to be perfectly honest, very little patience for all of that but nobody minded and it looked pretty good as it was. The icings were vanilla buttercream and almond/cherry buttercream.
The cookies were made using my go-to sugar cookie favourite: Sweet Sugarbelle's sugar cookie recipe and her royal icing recipe - but I used Kirkland Pure Vanilla Extract and Nielson-Massey Vanilla Bean Paste for the cookie dough instead of Sugarbelle's preferred almond extract.