Flower Power Cake

Preheat the oven to 180 °C (convection oven 160 °C) and grease the pans with cooking spray.

Prepare 330 g of FunCakes deluxe sponge cake mix as directed on the packaging. Divide the batter between the two greased pans and bake for about 30-35 minutes until cooked through. Let the cake cool on a cooling rack.

Prepare 200 g of FunCakes buttercream mix as directed on the package. Flavor the buttercream with the lemon zest flavor paste.

Cut the cakes twice with the leveler, fill them, and spread buttercream all around. To tighten the cakes well, place them on a turntable and use the scraper. After covering, place the cakes in the refrigerator for half an hour to firm up.

Meanwhile, prepare the flowers. To do this, melt some Deco Melts as directed on the packaging and cover a baking tray with parchment paper. Cut the flowers to the right size and dip the ends of the stems in the melted Deco Melts. Gently place the flowers on the tray and put them in the refrigerator for 5 minutes to harden the Deco Melts.

Insert 4 rods into the bottom cake and cut them to size. Place the smaller cake on a cake board cut to size and stack the cakes. If needed, put a little buttercream between the layers and on the board to prevent the cake from sliding.

Spread the back of the ladyfingers with a little buttercream and stick them around the cake. Tie a pretty ribbon around it if necessary.

Cover the top of the upper cake with cling film. Now gently insert the flowers through the cling film into the cake.