Preheat oven to 325 degrees Fahrenheit. Beat the eggs and sugars on high speed for a full 10 minutes. Add flour, baking powder, oil and orange juice and mix on medium speed for another few minutes.

Divide cake batter into three pans, filling each three-fourths full. You will have some extra batter. Tap the pans on the counter to release any air bubbles in the batter. Bake for 35-40 minutes, or until toothpick comes out clean. Transfer cakes to a cooling rack and let cool completely.

While cakes are baking, prepare the buttercream icing. Place confectioners’ sugar, margarine, almond milk and vanilla into the mixer and beat on high for three to five minutes, stopping to scrape the sides until well mixed.

Level the cakes. Using a large round cookie cutter, cut holes in two of the cakes. Remove the middles. Place one of the ring cakes onto your cake board. Ice the top and place the second ring cake on top. You should have a nice-sized cavity in the middle. Fill the cavity with candy. Ice the rim of the second cake and place the third cake on top to conceal the candy. Pipe cream around the entire surface and sides of the cake and evenly flatten it out with the spatula. Always put on extra icing, since while smoothing it out you will be removing plenty of it. This layer is called the crumb layer. Refrigerate for a few hours until it’s set, and then repeat with a final smooth layer. Refrigerate until firm.

To prepare chocolate ganache, heat whipped topping in microwave until hot but not boiling. Pour over chopped chocolate and stir until melted and smooth. If needed, microwave for 15-second intervals until completely melted.

Spoon small amounts around the top of the cake and push it over the edges where you want it to drip. Fill entire top of the cake until you have a smooth layer.

Pipe remaining icing using a star tip in an up-and-down motion around the bottom of the cake to finish off the edges.

Decorate with candy and lollipops.