Add 350 g of unsalted butter to a bowl and whisk for 1 minute. Add 300 g of sifted icing sugar to the butter and whisk for another 3 minutes. Then, add the remaining 300 g of icing sugar, add 2-3 tablespoon of double cream, ¼ teaspoon of vanilla extract and ¼ teaspoon of yellow food colouring and whisk for another 3-5 minutes.

Add yellow buttercream to a piping bag and set aside. Then, smooth 1 tablespoon of buttercream in the center of the cake board. Add the first cake layer to the board and add buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with yellow buttercream and leave to set in the fridge for 30 minutes.

Meanwhile, add 100 g of dark chocolate to a medium sized bowl with 2-3 teaspoon of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Leave to cool.

Apply a second layer of yellow buttercream to the cake and drip chocolate sauce around the rim of the cake using a spoon.

Use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add mini eggs on top of each swirl. Finally, add chopped dark chocolate pieces to the center and enjoy!