For the cake
1kg self-raising flour
2.5tsp baking powder
1kg butter (softened)
20 free-range eggs
5tsp vanilla extract
Natural food colouring (5 different colours)
For the frosting
750g cream cheese
2.7kg icing sugar
Cadbury chocolate mini eggs
Edible flowers (optional)
Preheat the oven to 160 degrees Celsius. Line five cake tins (24mm diameter) with parchment paper.
Mix the dry ingredients in a large bowl. Mix the butter, eggs and vanilla extract in a jug, then pour in to the dry ingredients and mix until fully combined.
Divide the mix into five and add a different food colouring to each.
Pour the separate coloured mixes into the five lined cake tins. Bake for 30 minutes.
Once cool enough to handle, take out of the tins and allow to cool down fully on a rack.
In the meantime make the frosting by whisking the butter and the cream cheese until uniform. Add the sifted icing sugar in two stages and incorporate fully.
Frost the top of each sponge and build the cake up, leaving some of the frosting to cover the cake.
Decorate with the mini eggs and edible flowers (optional)
Set aside until the frosting has hardened.