1. Preheat the oven to 180ºC.
2. In a bowl place the Lemon Cake and Caramel, eggs, water and oil. Whisk until you get a homogeneous mixture. Put in a greased mold with Spray King and bake in the oven for 30 minutes. Let it cool.
3. Melt the Milk Compound Chocolate. Pour into the Spiral Textured Egg mold and refrigerat until dry.
4. Put some Milk Compound Chocolate in the 100g Traditional Egg Mold to make the base. Leave to cool until it dries.
5. Place a metal base on a pan of boiling water. Place the spiral egg base and the chocolate base on it and let it melt a little to create two small flat surfaces. Bring the two pieces together so that they stick together and form a single piece. Leave to dry.
6. Put some Wild Berries Popping on the bottom of the egg. On top place a layer of cake and another layer of filling. Close with cake.
7. Cover with Salted Caramel Ganache. Place the ganache in a pastry bag with a star tip and decorate your egg.
8. Finish with Mix Bunny and Golden Glitter.

Note: A 16x16 cm mold was used.