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Level your cakes. There are many tutorials online (see my link above), but you want to make sure they are FLAT.
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Take two of the layers, and cut a whole in the centre of them. I use a bowl as a template. You want to make sure there is a wide enough border that they will be strong enough to support the top layer, at least an inch and a half thick.
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Using a spatula, frost the top of one of the hollow layers. Place it upside down on the bottom layer of the cake. Frost the top of that one, and add the other hollow layer on top. It should look like a well (see the pictorial above!). Add the chocolate eggs into the centre. Frost the top again, and add the final layer on top.
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Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
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Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat seal it. We don't want any crumbs on our final product!
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Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
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Decorate as you would like!