Chocolate Daffodils cake

Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs (room temp)
• 1 cup (240ml) buttermilk (or milk + 1 tsp vinegar)
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot water or coffee (for depth of flavor)

Instructions:

1. Melt candy melts in separate bowls (microwave in 15-sec bursts).
2. Petals: Pipe or paint 6 tear-shaped petals on parchment. Use a knife or brush to smooth and shape. Let set.
3. Trumpets: Mold foil into mini cone shapes. Pour or pipe orange candy inside and rotate slightly to coat edges. Let harden and remove foil gently.
4. Assemble: Arrange petals in a circle and attach the trumpet center with a dot of melted candy. Let set completely.
5. Store daffodils at room temperature in an airtight container until ready to decorate.