Lemon Bella Blue Cake

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

Prepare 500 g of FunCakes luxury sponge mix according to the package instructions. Divide the batter into the pans and bake the cakes for about 30 minutes until golden brown. Place them directly on a cooling rack and let cool.

Prepare 300 g of FunCakes buttercream mix according to the package instructions and flavor with FunCakes Lemon Meringue flavor paste.

Cut the 15 cm and 10 cm cakes twice. Make sure the 20 cm cake is no higher than about 6 cm and cut it once. Fill all layers with buttercream. Stack the two 15 cm cakes on top of each other with a thin layer of buttercream between, optionally using a matching cake board. Cover all cakes with a thin layer of buttercream and chill in the refrigerator to set.

Roll out the FunCakes Bella Blue sugar paste about 2-3 mm thick and cover the three cakes. Stack the cakes using boards and rods.

Attach the sugar paste tiles around the bottom tier with edible glue. Color the remaining buttercream yellow.

Place the lemons on the cake as you wish. Shorten the skewers if needed or remove them and fix the lemons with a little yellow buttercream.

Wrap the wires of the leaves and flowers with medium green Dekofee floral tape. Fill the PME flower wires with a piece of sugar paste and place them next to the lemons. Insert the flowers and leaves and arrange them harmoniously.

Finish the cake with small white flowers, fixed with a little FunCakes edible glue.