When the cakes have fully cooled down, use an oval template to cut out the centers of 2 oval cakes. Leave the other 2 cakes intact.
Place one full oval cake on a serving dish and ice it with blue buttercream. You can frost the top completely or just the edges.
Place one hollow cake on top of the frosting and ice it with buttercream.
Place the second hollow cake on top of the frosting and ice it with buttercream.
Fill the center of the cake with half the sprinkles and spread them out.
Use black and orange edible markers to make eyes and beaks on the egg candies.
Add these mini robin eggs into the center of the cake too.
Add the remaining sprinkles and spread them out.
Place the final oval cake on top. Gently press it to stick everything in place.
Ice the entire cake in blue buttercream.
Tip: Chill the cake for 45 minutes so that the icing firms up a little and this makes it easier to cover it in fondant.
Roll out blue fondant and spread it over the cake and smooth it out with a fondant smoother or your hands.
Use a pizza cutter to cut off excess fondant around the base of the cake.
In a small bowl, mix together cocoa powder and vanilla extract until the cocoa powder is fully dissolved and you have a paint-like consistency.
Dip a paintbrush in this "chocolate paint" and flick your paintbrush all over the cake until it is covered in a speckled pattern. Let this dry for a few minutes.
Tip: If you are flicking too close to the cake, your splatter will be larger but if you are father away from the cake, the flicking will create smaller splatter (which is what I recommend).
Stick fondant flowers in a curved pattern on top of the cake, using corn syrup.
Spread toasted coconut around the base of the cake. Enjoy!