Follow box instructions and split batter into three well-sprayed 5-inch round baking pans.

Bake for 20 minutes or until toothpick comes out clean.

Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack.

If you need to level the top of your cake, do so now using either a cake lever or knife.

In the bowl of an electric mixer fitted with the paddle attachment, combine 1 and 3/4 cups confectioners’ sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

Add orange juice and continue mixing until well combined, scraping down the sides of the bowl with a spatula as necessary. With the mixer running, slowly add the remaining 1 and 3/4 cups confectioner’s sugar. Mix until well combined.

Spread a small amount of frosting on a 8-inch round cardboard circle. Place your first layer of cake on top of the cardboard. Put frosting on top of the layer and spread it as even as possible with an offset spatula.

Fill a piping bag set with a large round piping tip with frosting. Pipe a border of frosting around the edge of the cake. Place sliced strawberries and berries on top of the frosting, evenly distributing.

Add the second layer of cake. Repeat the steps of spreading on the frosting, piping on frosting border and filling the cake with fresh fruit. Repeat until all of the layers are on the cake. On the very top layer, spread on some frosting and pipe a frosting border if desired. Top the cake with lots of fruit and flowers of your choice.