Layer Cake with Cake Pops

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

Prepare 400 g of FunCakes Sponge Cake Deluxe mix as per package instructions and divide the batter evenly into the two greased pans. Bake the cakes for about 30-35 minutes until fully cooked. After baking, let them cool on a rack.

Prepare 250 g of FunCakes Cupcake mix as per package instructions and put the batter into a piping bag. Heat the Bestron cake pop machine and lightly spray with FunCakes release spray. Cut the tip of the piping bag and fill the cavities with batter. Bake the cake pops for about 3-5 minutes. Turn them halfway if necessary. Let cool on a plate lined with parchment paper.

Melt the lemon and raspberry Deco Melts according to package instructions and add some white Deco Melts to lighten the color. Dip the cake balls into the Deco Melts and let harden in the refrigerator. If needed, dip them a second time in the melts.

Once all dipped, put the leftover Deco Melts into a piping bag and drizzle in fine lines over the cake pops. Immediately sprinkle with nonpareils.

Prepare 200 g of FunCakes Enchanted Cream® mix as indicated on the package and flavor with the flavor paste. Divide the cream into 2 portions and color them light yellow and light pink with the food gel colors. Put the yellow cream into a piping bag fitted with the #1M decorating tip.

Using the leveler, cut each biscuit 2 times. Fill the layers alternately with pink cream and lemon curd. Spread the pink cream all around the cake and let set in the refrigerator.

Heat the FunCakes Cake Drip as per package instructions and create a beautiful dripping glaze along the sides of the cake. Generously place the yellow cream in swirls on top and sprinkle with nonpareils. Finally, insert the cake pops on top of the cake.