Other necessities:

• 250 gram of soft unsalted butter
• 4 eggs
• 225 ml of water
• Lemon curd
• To decorate: macarons, meringues, easter eggs.

Preheat the oven to 180°C (convection oven 160°C). Prepare 200 gram of FunCakes mix for Buttercream and 250 gram of FunCakes mix for Sponge Cake as indicated on the packages or in the basic recipes for buttercream and sponge cake. Grease the baking pans with Cake Release and divide the sponge cake batter into the three pans. Bake the sponge cakes for 30-35 minutes. Release afterwards and let them cool down on a cooling grid.

Add the FunCakes flavouring paste lemon to the buttercream. Cut all sponge cakes in half, fill them with a thin layer of lemon buttercream and lemon curd and built back up. Divide the rest of the buttercream into three bowls and colour them in the desired colours. Cover the sponge cakes with a nice layer of coloured buttercream using a turntable and a side scraper and place them in the fridge for the buttercream to stiffen.

Divide the white FunCakes Dip ‘n Drip into two portions and colour one light blue and the other light green, fill a third bowl with the pink FunCakes Dip ‘n Drip. Heat shortly in the micro wave and then fill three decorating bags with the drips. Cut off a small tip of the decorating bags and let them drip along the edge of the cakes. Fill the top of the cake with Dip ‘n Drip as well and make even with a spatula. Decorate with macarons, meringues and Easter eggs.

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