Easter Cake with Candy Bark

Preheat the oven to 180 °C (160 °C convection).

Prepare 330 g of FunCakes Sponge Cake Deluxe mix according to the package instructions. Divide the batter into the pans and bake the cakes for about 30-35 minutes. Let them cool on a wire rack.

Prepare 300 g of FunCakes buttercream mix according to the package instructions. Flavor the buttercream with the lemon zest flavor paste and color it yellow with the food coloring gel.

Cut the biscuits 2 times with the cake leveler. Stack the layers by spreading buttercream between each and cover the outside of the cake with a thin layer of buttercream. Let it set well in the refrigerator.

Apply a second thicker layer of buttercream and smooth it well using the scraper on the sides. Chill again thoroughly in the refrigerator. Put the remaining buttercream into a piping bag fitted with the No. 1M tip. Pipe a pretty border or tuft on top of the cake.

Melt the 3 colors of FunCakes Deco Melts according to the package instructions and pour them onto a baking sheet lined with baking paper. Use a fork or spoon to slightly swirl the colors together. Immediately sprinkle with sugar sticks, flower/root sugar decorations, and confetti. Place in the refrigerator to harden.

Break the Deco Melts into pieces and stick them onto the cake like a mosaic. Add some touches of Deco Melts on top of the cake and decorate with edible flowers.