Easter nest cake

To make a 2 layered cake:
225g Self raising flour
300g Caster sugar
3 eggs
100ml Milk
200g Dark/milk Chocolate
50g cocoa powder

For the buttercream:
500g icing sugar
250g butter

For the nest:
2 packets of shredded wheat
200g Plain/dark chocolate
A bag of mini eggs

1. Heat your oven to 180 degrees celsius/ gas mark 4

2. Melt the chocolate in a pan

3. Mix the butter and sugar together until light and fluffy.

4. Crack in the eggs and sift in the flour.

5. When the chocolate has melted, pour it into the batter and mix.

6. Pour it evenly into two cake tins and bake for 25-30 minutes.

7. After you have taken them out the oven, leave them to cool in their tins before icing.

8. Get a palette knife or an icing bag and pipe on your buttercream to the bottom layer of cake.

9. Sandwich the two cakes together and then ice the top and the sides.

10. Leave it in the fridge for up to 30 minutes to leave make sure it won't melt when you put on the nest.

11. Melt the chocolate and crumble the shredded wheat into it.

12. When the shredded wheat is covered, place it onto the cake with a hole in the middle and place the mini eggs inside.