• Bake cake mixes according to package directions using four 8- or 9-inch round baking pans and replacing the water with champagne and adding 2 additional eggs to the batter. Cool completely.

  • Trim cake tops, if desired. Cut a circle out of two of the cake layers, leaving about a 2-inch border.

  • To assemble, place a whole cake layer on cake board or cake stand set on a turn table. Spread with a thin layer of white frosting. Repeat with the two cake layer rings. Fill the cake with the gold-colored candy coated chocolate pieces, metallic sprinkles, etc. Top with remaining whole cake layer.

  • Frost with remaining cream cheese frosting and decorate as desired.