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Special Equipment: 1 1/2-inch thick wooden dowel (10 inches long)
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1/2-inch ribbon (48 inches each pink, mint, lavender and yellow)
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Hot glue gun or tape
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1/4-inch star pastry tip
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Secure a colored ribbon with tape 4-inches from the bottom of dowel.
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Flip dowel upside down and twist the ribbon around and down the dowel (there will be excess ribbon at the end).
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Secure ribbon at the top of the dowel with tape or glue.
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Repeat with the rest of the ribbons.
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Place 1 cake layer on a glass cake plate.
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Spread top with lemon frosting and top with the second cake layer.
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Frost the entire cake with 2 containers of vanilla frosting.
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Set aside.
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In a small mixing bowl, combine 1 container vanilla frosting with 3 drops red food coloring and 1/4 teaspoon strawberry extract to make pink frosting.
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In another bowl, combine 1 container vanilla frosting, 3 drops green food coloring and 1/8 teaspoon mint extract to make green frosting.
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In a third bowl, combine 1 container vanilla frosting, 4 drops red food coloring, 2 drops blue food coloring and 1/4 teaspoon cherry extract to make lavender frosting.
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Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag.
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Place a star pastry tip on the inside of the bag and fit tightly into the hole.
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Place pastry bag, tip down into a large drinking glass.
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Place a large spoonful of each color of frosting along the sides of the pastry bag.
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Remove bag from glass and, starting from the top, squeeze frosting into the tip.
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Pipe a colored border around bottom and top of vanilla-frosted cake.
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Pipe the colored frosting on the cupcake tops in an upward swirl motion.
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To assemble centerpiece, place cake on table.
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Insert the bottom end (without the excess ribbon) of the dowel into center of cake.
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Pipe colored icing around bottom of dowel.
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Carefully lay each color of ribbon on the table and arrange cupcakes at the ends of the ribbons.
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Tie the ends of the ribbons in bows and trim off the excess.
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Place more cupcakes on top of the cake.
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Decorate the whole cake with some edible flowers.
