Marzipan Candy Cake

Preheat the oven to 180°C (160°C for fan-forced).

Prepare 250 grams of FunCakes Deluxe Sponge Cake Mix as directed on the package. Grease the pan with Baking Spray and pour the batter into the pan. Bake the sponge cake for 30-35 minutes then immediately turn out onto a cooling rack after baking.

Prepare 125 grams of FunCakes Buttercream Mix and flavour the buttercream with lemon flavouring paste to taste.

Melt the Deco Melts at maximum 500 W in a bowl. Stir well every 15-20 seconds. Stop heating when the Deco Melts are almost completely melted (some small pieces still visible). Continue stirring until fully melted. Break the chocolate bar into two pieces. Fill the piping bags with Deco Melts, cut the tip and drizzle over the chocolate bar. Place the bar in the fridge for at least 15 minutes to harden.

Cut the sponge cake into three layers using the leveler and fill the layers with lemon curd and buttercream. Stack them on top of each other. Coat the outside of the cake with a thin layer of buttercream to fill holes and smooth bumps. Put it in the refrigerator for 30 minutes.

Knead the marzipan well and roll it out on a surface dusted with icing sugar until 3 mm thick. Cover the cake with marzipan and smooth it using the smoothers. Remove excess marzipan.

Brush the bottom of the cake with piping gel, then stick the puffed rice candies on it. Fill a microwave-safe bowl with two tablespoons of Dip ‘n Drip, colour it orange and heat it for 10 seconds in the microwave. This will make it a bit more liquid but do not overheat. Fill a piping bag with this glaze, cut the tip and let it drip over the cake.

Add a bit of buttercream on top of the cake and place the chocolate bar against the skewers. Decorate the cake with the various types of candy.