All White Cake

Prepare 300 grams of FunCakes Macarons mix according to the package directions. Lighten the mixture slightly with the white gel. Insert tip no. 1A into a piping bag, fill it with the batter, and pipe the macarons onto the macaron mat. Sprinkle them with a mixture of white and pearl white nonpareils. Let dry in open air for 2 hours.

Preheat the oven to 140 °C (convection oven 130 °C).

Bake the macarons for 15 minutes. Let them cool before removing from the macaron mat. Tip! If you have too many macaron shells, you can freeze them.

Preheat the oven to 175 °C (convection oven 160 °C).

Prepare 250 grams of FunCakes Sponge Cake mix according to the package directions. Grease the pan with release spray and distribute the batter in the pans. Bake the cakes for 30 to 35 minutes. Remove the cakes onto a cooling rack and let cool.

Prepare 325 grams of FunCakes Buttercream mix according to the package directions and add whipped cream flavor paste to taste.

Cut the sponge cakes twice using a cake leveler and fill them with buttercream and lemon curd. Cover the outside of the cakes with a thin layer of buttercream and smooth with a bench scraper. Refrigerate the cake for one hour, then apply another layer of buttercream to the outside of the cakes.

Insert tip no. 1A into a piping bag and fill it with buttercream. Fill the macarons with buttercream and insert tip no. 1M into a piping bag. Fill this bag with the remaining buttercream. Melt the Deco Melts according to the package directions, place them in a piping bag, and cut the tip. Let the melted chocolate drip from the top of the cake. Pipe swirls on top of the cakes and finish with a macaron. Between the swirls, place a chocolate bead and fix the stars on the sides of the cake with some buttercream.