For the cake:

- 6 food colours of your choice
- 500g of self raising flour
- 500g of caster sugar
- 500g of butter, softened
- 1 tsp vanilla extract
- 1 tsp baking powder

For the icing:

- 200g of butter, softened
- 300g of icing sugar
- 1 tsp vanilla extract
- a little bit of milk if needed

For decorating:

- two bags of mini eggs
- one Chocolate Easter egg
- lotssss of sprinkles
- fondant
- edible golden spray paint

How to make the cake:

First preheat the oven to 180 degrees. Line six baking tins with baking parchment. Then you beat together the butter and the sugar. Once light and fluffy beat in the eggs and vanilla. When fully incorporated add the dry ingredients. Split it into six bowls and dye each bowl a different colour. When each colour is fully incorporated. Add each bowl of batter to a different tin. Bake in the oven for 20 minutes until golden brown.

How to make the icing:

Beat the butter for 8 minutes until pale and fluffy. Then add the icing sugar bit by bit until we’ll combined. After add vanilla extract and if it’s too thick then add some milk.

Assembly:

We stacked each layer of cake with a bit of icing in between. Then we did a crumb coat and added sprinkles along the sides. After we added our fondant bunnies on the side. When they are stuck on we piped green icing on the top and added the mini eggs in the middle. We then stuck the the plastic support tube in and and stuck the chocolate Easter egg on top. As soon as it was stable we added more mini eggs under it to make it look like they were poring out of it.