Delicious Honey Cake in Easter Egg Shape

In a saucepan, combine the *eggs*, *sugar*, *honey*, and *butter*. Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and stir in the *baking soda* thoroughly. Allow the mixture to cool slightly.

Gradually add the *flour*, mixing to form a dough. The dough should be soft but not sticky to the touch. Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours.

Preheat your oven to *170-180°C* (about *340-355°F*). Roll out the dough to a thickness of *4 mm* (about *0.15 inches*), then cut into your desired shape and prick with a fork. Bake the layers for *7-10 minutes* until golden brown.

Heat the *heavy cream* until warm, then pour it over the *white chocolate*. Stir until completely smooth, forming a ganache.

In a mixer bowl, combine the *cream cheese*, *powdered sugar*, and ganache. Beat on medium speed until the mixture is light and fluffy. Transfer the cream to a piping bag with a round tip of *0.8-1.2 cm* (about *0.3-0.5 inches*).

To assemble, place a cake layer on your serving plate. Add *dollops of cream* on top, then repeat the layering process with more cake layers and cream. Decorate the assembled cake as desired with mini meringues, marzipan Easter eggs, chocolate wings, and pink chocolate shavings.

After assembly, refrigerate the cake for *6 hours* to allow the flavors to meld.