Cake

Preheat the oven to 180C, gas 4.

Grease and line 2 x 8inch or 20cm sandwich cake tins (7inch would also do)

Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.

Add this paste to the cake mixture and combine

Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.

Leave to cool in the tin, then turn on to a wire rack to become completely cold

Butter icing

Cream the softened butter with the sieved icing sugar until smooth (I do it with an electric stand mixer - or electric hand mixer. Or you can do it by hand (think of those toned arms :-) )

Finally add the milk to slacked off - helps to soften which means icing the cake is easier

Construction

Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on Add approx. 1/3 of your butter cream and spread evenly across the cake

Pop the next cake on top Roughly cover the whole cake in the remaining butter cream - don't be too worried about it being perfect - it should be just a thin layer and it will be covered up!

Next  break your KitKats into 1 finger and start placing around the outside of your cake - they will stick to the buttercream

When the outside is totally covered in KitKats - place your ribbon around and tie in a bow (also helps to secure the KitKats)

Then empty your mini eggs on top and pop on a Easter chick or two Now just enjoy!!!!