Place all of the dark orange frosting in a frosting bag with tip #849 and make around 6-7 medium rosettes randomly across the surface of the cake. I do this by starting from the outside and working my way in with a circular motion.
Place half of the dark purple in a frosting bag with tip #869, however, don’t do rosettes like the purple, do dollops. Do this in around 6-7 spots randomly across the cake. Make the dollops by holding the tip straight up and down, squeezing the frosting into a small pile, lightly pressing down, and then squeezing out more frosting into a small pile on top of the first, ending with a light press down and release of the pressure on the frosting.
Place the light orange frosting in a frosting bag with tip #862 and place small dollops randomly across the cake. A lot of them. Have fun with it. Do this by releasing a bit of frosting and ending with a light press down and release of pressure (stop squeezing the frosting out).
Repeat the same exact process as the light orange, with the white frosting, except use its own frosting bag and tip #860. Do even more of the white than the light orange.
Revisit the dark orange and start doing dollops with the same tip instead of rosettes. Do this all over, where you see fit. This will make stars.
Add the light purple frosting to a frosting bag and use tip #863 and fill in small holes with small dollops all over.
Add the rest of the dark purple frosting to a frosting bag and use tip #861 and fill in smaller holes with tiny dollops. Slice, serve, and enjoy!