1. Preheat your oven to 180°C/160°C fan/GM 4, and grease and line two 7” cake tins.

2. In a large bowl, cream together your butter and sugar until light, fluffy and pale in colour.

3. Add the eggs, vanilla, flour, cocoa powder and baking powder, and mix again until just smooth.

4. Divide the mixture between your tins and bake in the oven for around 25-27 minutes (until the mixture springs back to the touch and an inserted skewer comes out clean).

5. Leave your cakes to cool in the tin for around ten minutes before transferring to a wire rack to cool completely.

6. To make the buttercream, begin by creaming your butter in the bowl of a stand mixer until it is pale and smooth. This may take a while, but the longer you leave it, the better.

7. Add in the icing sugar, vanilla extract and water, and mix again until very smooth. To colour your buttercream, you can either choose a pea-sized amount of one gel food colouring or alternatively, divide the mix into 3-4 separate bowls and colour each of these with a different pastel shade.

8. Finally, place the Oreos into a strong freezer bag (or similar) and use the end of a rolling pin to bash them into breadcrumbs.

9. Add the biscuit crumbs to the buttercream/s and mix until evenly distributed, before transferring them into piping bags.

10. Once your cake is cool, top one of the sponges with a layer of the Oreo Buttercream, before placing the other layer of cake on top.

11. Pipe ‘kisses; all over the top of the cake, before decorating with plenty of mini eggs and Easter sprinkles.