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1
Preheat the oven to 350u00b0F. Grease a 13 x 9-inch number 9 cake pan; line bottom with parchment paper.
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2
Prepare cake mixes according to package directions. Pour mixture into prepared pan. Bake about 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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3
Meanwhile for the fluffy frosting, combine sugar and 1/3 cup water in a small saucepan. Stir with a wooden spoon on high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 mins or until syrup is slightly thick. If a candy thermometer is available, the syrup will be ready when it reaches 237u00b0F.
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4
Meanwhile, beat egg whites in a medium bowl with electric mixer until stiff. Keep beating (or whites will deflate) until syrup reaches the correct temperature.
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5
When syrup is ready, allow bubbles to subside the pour a very thin stream onto the egg whites with mixer operating on medium speed. If syrup is added too quickly to the egg whites, frosting will not thicken. Continue beating and adding syrup until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be barely warm by this stage). Stir in food color with a spatula.
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6
Using a serrated knife, level cake top. Place cake, cut-side down, on a cake board, securing with a little frosting. Spread frosting all over cake. Using picture as a guide, position candy jewelry on cake.
