Generously grease and flour three 9-inch cake pans. Line them with parchment circles.

Mix together cake mixes, vanilla yogurt, water, egg whites and oil for about 30 seconds, until moistened and then beat for two minutes.

Divide the batter between three bowls, about three cups each. Tint the batter in one bowl blue, another bowl red and leave the final bowl white.

Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.

Allow the cakes to cool in the pans for 30 minutes on a wire rack.

Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.

Use a mixer to beat a package of softened cream cheese.

Mix in the powdered sugar.

Beat in the marshmallow cream and vanilla until smooth.

Gently stir in the whipped topping by hand.

Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.

Place the red cake layer on a cardboard cake round on a rotating cake stand or place it directly on your cake stand. Spread about one and a half cups of the frosting on the first layer and repeat with the white and blue layers. Use the remaining frosting to cover the top and sides of the cake.

Use the tip of an offset spatula to make stripes up the sides of the cake and then on the top of the cake.

Sprinkle the top of the cake with red and blue cake crumbs from the leftover cake tops.

Store in the fridge until ready to serve.