Preheat oven to 350ºF.

Use a blender to puree a dragonfruit.

In a small bowl, combine milk and 1 ¼ cup of puree.

In a medium bowl, sift together flour, baking powder, and salt.

Use a hand mixer to cream together butter and sugar in large bowl until light and fluffy.

In a small bowl, combine eggs, vanilla extract, and almond extract. Slowly add the egg mixture to the butter mixture.

On low speed, alternate adding the flour mixture and the dragon fruit mixture to the butter mixture, beginning and ending with the flour. Mix well.

Grease and line the three 8-inch round cake pans and fill pans evenly with batter. Bake for 30 to 40 minutes.

Once the cakes have cooled, use a cake leveler to trim the tops of them so they are even.

Dye a batch of buttercream frosting orange and then scoop it into a decorating bag.

Assemble the cake with a layer of orange frosting between each of the 3 layers. Spread a thin 'crumb coat' of orange frosting over the entire cake.

Pipe a thin layer of pink frosting around the bottom of the cake and then a thick layer of orange. Finish with a thin layer of yellow at the top.

To ombre the cake, use an icing smoother parallel to the cake and gently run it along the side of the cake.

Cut out 5 fondant leaves and decorate with veins.

Place leaves around bottom of the cake, alternating between small and large and then pipe a dotted border above the leaves.

Pipe a dotted border around the top of the cake.

Cut out 8 smaller leaves and then evenly space them within the top border.

Roll a puffed rice treat into a round egg or mango shape and then cover it with yellow fondant.

Paint a gradient of color on the egg shape from red to pink to orange to yellow.

Place the finished egg on the center top of the cake and pipe a yellow border to hold it in place.