Peridot-Inspired Rainbow Chip Cake

Heat oven to 350°F. Grease and flour two 6-inch heart-shaped baking pans.

Prepare cake batter as directed on the package. Divide batter evenly between pans.

Bake 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from the pans and place on a cooling rack. Cool 30 minutes at room temperature. Place cake layers in the freezer for 20 to 30 minutes or until chilled but not completely frozen.

In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.

In small bowl, mix 1/2 cup of the frosting with about 3 drops of green food color until well blended. In another small bowl, place 1 cup of the frosting and leave it white. Mix remaining frosting with about 3 drops of the pink food color until well blended. 

Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.

Spread a layer of the white frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of pink frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.

Frost the entire cake with another coat of pink frosting. Place green, remaining white, and remaining pink frosting in separate piping bags fitted with couplers.

Use a piping tip with multiple small holes (such as #233) to pipe green frosting around the top border of the cake for hanging vines. Use an open star piping tip (such as #32) for the white, green, and pink borders around top and bottom of cake. If desired, use smaller open star piping tips (such as #18 and #20) to add additional decorative borders and roses on the top of the cake and a leaf piping tip (such as #366) and a writing tip (such as #3) to create a vine. 

Add edible wafer paper butterflies as desired.