You will need:

1 pack of Jane Asher Great to Bake Beanie Cake Mix

100g butter
60ml water
1 egg
handful of mini Easter eggs
hundreds and thousands

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

1. Preheat oven to 180°C (160°C for fan assisted ovens)/350°F/Gas Mark 4.
   
2. Empty into a large mixing bowl:
   The Vanilla sponge mix
   1 egg
   60ml (4 tablespoons) cold water
   50g (2oz) softened butter
   
3. Mix on high speed with an electric whisk or mixer for one and a half minutes and then spoon the cake mix into the Baking container, levelling the top.
   
4. Place on a baking tray and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is golden brown.
   
5. Allow the cake to cool in it’s container for approximately 45 minutes, then carefully remove from the container.
   
6. Cut the four corners of the cake with a knife to produce an egg shape.
   
7. Beat 50g (2oz) of butter with a wooden spoon until soft.  Gradually beat in the Topping mix to form a light butter cream – use an electric whisk to get it really light or add a few drops of water if necessary to soften.
   
8. Spread the topping over the cake.  Decorate the cake by using the Chocolate beans to create a bow.  Use the mini eggs all the way around the edges of the cake and then sprinkle hundreds and thousands all over.