Prepare three 6 inch cake pans.
Follow instructions on the back of the cake mix.
Divide batter evenly amongst the three pans.
Alternatively, this cake can be made with two 8 inch layers.
Bake cakes until toothpick inserted in the center comes out clean.
Let cake cool completely in pan on rack.
Remove cakes from pans and set aside.
(Cake Layers can be placed in freezer for 45 minutes to make frosting easier.)
Transfer two jars of vanilla frosting into bowl of stand mixer.
Whip on medium with whisk attachment for one minute or until smooth. I choose to give my frosting a quick whisk for a softer spread.
Spoon white frosting into your piping bag.
Cut the tip and pipe a small half dollar circle of frosting onto your cake dish/stand.
Place one cake layer onto stand.
Pipe and cover top with frosting. Repeat with second and third layers.
Pipe and smooth a thin layer of white frosting around the sides of cake.
A single layer of white frosting will create a base for the colored frosting. (If you choose to go straight to the ombre look there will be crumbs in the frosting)
Set cake in the fridge to set while you make blue frostings.
There should be plenty of white frosting left for final frosting.
Clean the bowl of stand mixer and set aside an additional medium sized bowl.
Scoop one container of vanilla frosting into mixer bowl. Pour one packet of frosting dye and whip until smooth and light blue.
Transfer to separate bowl.
Empty final container of frosting and remaining two packets of blue dye into stand mixer bowl. Whisk until incorporated and darker blue.
You should now have a stand mixer bowl of dark blue ice cream and a separate bowl of light blue ice cream.
Spoon each bowl of icing into individual piping bags.
Twist at the top to prevent leaking.
Remove cake from fridge.
Cut the tips of each blue frosting bag.
Pipe the dark blue frosting around the cake starting at the bottom and going ⅓ up the sides.
