Cake serves about 40. Each candy serves 1.
Melt Candy Melts following package instructions. Fill mini loaf pan with melted yellow Candy Melts about 1 in. deep; refrigerate until firm. Unmold. Fill ring, necklace and tiara cavities of candy mold with melted candy; refrigerate until firm. Unmold; brush with Pearl Dust.
Stack three 10 x 14 in. cake boards together; secure on all four edges with tape. Cover with Fanci-Foil. Cut 13 x 19 in. cake board to 13 x 15 in.; wrap in Fanci-Foil.
Bake and cool your favorite 3-layer 13 x 9 in. chocolate sheet cake. Stack cooled layers on prepared 10 x 14 in. board, using chocolate buttercream icing as filling. Dowel rod cake for stability.
Using chocolate buttercream icing and tip 1D with flat side out, cover cake sides with horizontal lines, creating the appearance of wooden boards. With tip 789 and yellow buttercream icing, cover top of cake; smooth with spatula.
Press prepared 13 x 15 in. cake board onto back of cake, adding additional chocolate buttercream if needed. Outline chest lid with tip 22 yellow buttercream icing stars; add horizontal “C” scrolls to corners. If desired, add message to lid center. With toothpick mark lock shape on front and handle pattern on each side of chest; outline keyhole plate. Fill in tip 10 yellow keyhole plate; smooth. Fill in lock with tip 16 chocolate stars. Add tip 16 horizontal “C” yellow scrolls around keyhole, on chest side corners and as handle brackets on sides. Add tip 10 yellow icing handle pulls and rim around chest top. Top with “treasure” candy.