Preheat oven to 350F. Grease three 8" spring form cake pans with oil and line the bottoms with a round of parchment paper.

Make the cake mixes as directed on box. Then mix in the sprinkles and chia seeds and stir. Evenly divide the batter between the three cake pans.

Bake the cakes on 350F for about 35 minutes. To test if the cake is done, insert a butter knife into the middle of the cake. If it comes out clean the cake is finished cooking, but if there is still raw batter on the knife, it needs to keep cooking.

Once the cakes have finished cooking, set them on a wire cooling wrack and cool in the freezer.

In a small mixing bowl combine 1 1/2 cans vanilla frosting and 3-4 packets of natural food coloring until it reaches desired color tone (you can add more or less packets or coloring if you wish). Whip the frosting until it is well combined.

Spread a layer of pink frosting in between the first and second layer of cakes.

Enclose the cake by frosting the entire outside of the cake with white frosting.

Blend all the ingredients for the glaze. Then pour over the top of the cake (let it drip down the sides).

Decorate with sprinkles.