Preheat the oven to 180 degrees C and grease and line two 8 inch sandwich tins.

Sift the flour, cocoa and baking powder into a large bowl, then stir in the sugar, before adding the eggs and wet ingredients. Whisk to combine into a smooth batter and pour into the prepared tins, then bake for around 20 minutes until cooked and springy to the touch.

To make the icing, sift the icing sugar into a large bowl, then beat in the butter and enough of the milk to create a fluffy buttercream. Sandwich the cakes together with half the buttercream, then top with rest before decorating with tiny eggs (and in this case, one of our lovely Gisela Graham rabbit egg cups!).