• In the mixing bowl of a stand mixer, place the Butter, Sugar, Eggs, Vanilla, and Milk, and blend until creamy.
• In a separate bowl, add the Flour, Baking Powder, and salt, and stir well to mix.
• Add them to the mixing bowl, and mix on low speed until blended.
• Scrape down the bowl, and mix on high until smooth and creamy.
• Divide the Cake Batter evenly into two bowls, and add several drops of Purple Food Coloring Gel to one bowl, and several drops of Orange Food Coloring Gel to the other bowl.
• Grease and flour two 6 inch Cake Pans, and pour the Cake Batter into the pans.
• Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove Cakes to a wire rack to cool completely.

Make the Frosting

• Place the softened Butter, and Cream Cheese in the mixing bowl of a stand mixer, and mix with the whisk attachment until smooth and creamy.
• Add the Vanilla, and Heavy Cream, and mix on low until blended.
• Add the Powdered Sugar about a cup at a time, blending between additions, and scraping down the mixing bowl as needed, until all the Powdered Sugar has been added, and the Frosting is thick and creamy. (The Frosting should be able to be held upside down on a spoon, and not fall).
• If the Frosting needs to be a little thicker, add another cup of Powdered Sugar
• When Cake is completely cool, remove the cakes from the pans, place a teaspoon size dollop of the Frosting on the Cake Plate, or Cake Stand you are going to serve this Cake on.
• Place the Purple layer on the dollop of Frosting (this will help to keep the cake from sliding, or moving).
• Frost generously on top of the Purple layer (see photo) and gently place the Orange layer on top of the Frosting.
• Frost the sides, and top of both Layers, until you have a good smooth coat of the Frosting on the Cake.
• Place the Cake in the refrigerator.
• Add several drops of the Neon Lime Green Food Coloring to the remaining Frosting, and stir well to blend.
• Remove the Cake from the refrigerator, and Frost the entire cake with the Green Frosting.
• Gently press the Chocolate Sprinkles around the bottom of the Cake. See photo.
• Place the Cake back in the refrigerator.
• Wash/rinse the Apple, and dry with paper towels, set aside.
• In a Microwave safe bowl, place the Chocolate chips, and Microwave for 1 minute, stopping every 15 seconds to stir the Chocolate Chips.
• If Chips are not completely melted, add another 15 seconds, and stir.
• Add the Heavy Cream to the Chocolate Chips, and stir well - this may take a bit of stirring to mix the Cream into the Chocolate, until it's smooth and glossy, but just keep stirring until you have a smooth, glossy texture to the melted Chocolate.
• Add more Cream if needed, a few drops at a time, until you have melted chocolate that looks like glass, and is pour-able.
• Allow the Chocolate to cool completely, before pouring over the cake.
• Chocolate Ganache will thicken a little as it cools, that's okay, you can add a few drops of Cream if needed, but you want it a little thick to stay on the Cake.
• Remove the Cake from the refrigerator, and place the Apple in the center of the Cake.
• Pour, or spoon the Ganache over the Apple, and allow the run down onto the Cake.
• Add a few Chocolate Sprinkles on top of Cake.
• Place the Cake back in the refrigerator until time to serve.
• When ready to serve, cut in two inch pieces, Serve, and Enjoy!