Bake the sponge layers:

1. Put 4 eggs, 250 g sugar, 1 packet vanilla sugar, 125 ml oil, 150 ml orange soda, 250 g flour and 1 packet baking powder into a bowl and beat until foamy.
2. Spread the batter onto a baking sheet lined with parchment paper.
3. Bake at 160 °C top/bottom heat for approx. 25 minutes.
4. Prepare the second layer the same way and let both cool completely.

Prepare the raspberry quark cream:

1. Whip the cream until stiff and set aside.
2. Mix the quark with powdered sugar and cream stabilizer, fold in the cream.
3. Finally fold in the raspberries. Chill.

Tint the buttercream:

1. Beat the butter with powdered sugar for approx. 5 minutes until pale and creamy.
2. Tint it a delicate pink with Colour Mill Candy.

Cut & fill the lettercake:

1. Using an A4 sheet of paper as a template, cut both layers into the shape of a popsicle (round off the corners).
2. Place the first layer on a board, spread with raspberry cream, top with the second layer.
3. Use a glass to cut out two „bite marks.“
4. Chill the cake for approx. 30 minutes.

Decorate:

1. Coat the chilled cake all around with the pink buttercream.
2. Melt the chocolate coating, fill it into a piping bag, cut off the tip and pipe it on as a „chocolate coating,“ smoothing it out again if needed.
3. Immediately decorate with Ice Ice Baby sprinkles and press the stick (made from the leftover sponge scraps) onto the bottom of the base – your ice cream masterpiece is ready!