Layered Sherbet Cake

Prepare, bake, and cool Classic White Cake as directed for 8-inch layers.
Using a long serrated knife, cut each cake layer in half horizontally. Place one cake layer, cut side up, on the bottom of a 8-inch springform pan (if necessary, trim to fit).* Attach sides of pan. Spoon orange sherbet onto cake layer in pan; spread evenly. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with raspberry sherbet. Top with fourth cake layer, cut side down. Cover with plastic wrap; freeze for 3 to 4 hours or until firm.
For frosting, in a large mixing bowl beat cream cheese, powdered sugar, milk, and vanilla with an electric mixer on medium to high speed until light and fluffy. Stir in a small amount of the whipped topping to lighten. Fold in the remaining whipped topping.
Remove plastic wrap from cake. Remove sides of pan. Using a wide spatula, transfer cake from bottom of springform pan to a serving plate. Spread top and sides of cake with frosting. Top cake with small candies. Freeze, uncovered, for 1 to 2 hours or until firm.
Let stand at room temperature for 10 to 15 minutes before serving. Cut into wedges.