Preheat oven to 160°C and grease 12 cake pop moulds.
Combine oil, egg yolks, sugar, 100ml water, liqueur, red coloring, flour, and bicarbonate of soda.
Whisk egg whites to stiff peaks and fold into the mixture with freeze-dried raspberries.
Bake cake pops for 10 minutes and leave to cool.
Mix orange cake ingredients and pour into a lined 18cm springform tin.
Mix pistachio cake ingredients and pour into a separate 18cm springform tin.
Bake both 18cm cakes at 160°C for 30 minutes until springy.
Cut concentric circles from the orange and pistachio cakes and reassemble them into target patterns.
Brush cakes with orange syrup and marmalade before stacking.
Bake lemon sponge in Swiss roll tins at 180°C for 12 minutes.
Cut three 15cm circles from the lemon sponge once cooled.
Melt butter and chocolate for the base tier cake.
Add remaining chocolate cake ingredients and mix until combined.
Pour batter into a 23cm tin, embedding cake pops and fresh raspberries.
Bake the chocolate cake at 160°C for 90 minutes.
Prepare buttercream, marshmallow fondant, and decorate the tiers using dowels for support.