1. Note: To prepare the cake mixes, simply use Egg Beaters® as follows:
   1/4 cup = 1 large egg
   1/2 cup = 2 large eggs
   1 cup = 4 large eggs
   
   
2. Spray a 9 x 13 pan with cooking spray. Line the bottom with parchment paper. Prepare and bake one white cake mix according to package directions. Let cool in pan for 10 minutes. Flip the cake out of pan onto a work surface. Peel off the parchment. Use a serrated knife to level off the cake. Use a biscuit cutter or glass to cut the cake into 8 (3-inch) circles. Ensure that all cake circles are level on the top and bottom. Set aside.
3. Spray and line the 9 x 13 pan again. Blend the other white cake mix according to package directions. Add blue food coloring, and stir together. Add a few drops of red food coloring. Stir to achieve a deeper shade of blue. (You can also add a few drops of purple food coloring.) Pour into prepared pan, and bake according to package directions. Repeat the same remaining steps as done for the white cake. Prepare the pan for baking again. Prepare and bake the red velvet cake according to package directions. Repeat all cooling and shaping steps as done for the other cakes.
4. Place all of the blue circles on a work surface. Fill a piping bag with frosting. Pipe around the top edge of the blue cakes and into the middle. Place the white cakes on top of the blue cakes, and repeat the frosting process. Place red cakes on top of white cakes. Insert skewers to keep the pillars intact. Using a star tip, pipe one large star or several small stars on top of each red cake. Add sprinkles. Transfer cake pillars to a serving platter. Refrigerate for at least 30 minutes to let frosting set before serving.

Per Serving (1): Calories: 590, Fat: 58 g (15 g Saturated Fat), Cholesterol: 50 mg, Sodium: 340 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 13 g