PREPARATION:

1. Trim tops and edges of cakes to make level and of equal size.
2. Beat together butter and shortening; blend in 4 cups powdered sugar, 1/2 cup milk and vanilla in large bowl. Beat with electric mixer until smooth. Add remaining 4 cups powdered sugar; beat until light and fluffy. Add more milk, 1 tablespoon at a time, as needed for good spreading consistency. Color 3/4 cup frosting pastel blue and 3/4 cup frosting pastel green; reserve 3 cups white frosting.
3. Cut board into 2 (7X7-inch) squares; stack. Cut remaining board into a 6-1/2-inch square. Place 1 cake layer on 7-inch boards; frost top with 3/4 cup white frosting. Top with second cake layer; frost top with 3/4 cup white frosting.
4. Place 6-1/2-inch board on top of cake. Top with third cake layer. Frost top with 3/4 cup white frosting. Top with fourth cake layer.
5. Cover top and sides of cake with light coating of jelly to seal in crumbs. Frost opposite sides of cake with blue frosting. Frost other 2 sides with green frosting. Frost top of cake with 3/4 cup white frosting.
6. Outline edges with chocolate pieces as shown in photo.
7. Using cookie cutter, make outline on top of block. Using writing tip and remaining white frosting, pipe outline of design. Fill with sprinkles and colored sugar.
8. Slice and serve top 2 layers of cake first. To serve bottom section, remove cake board; slice into pieces.