Slice the tops and bottoms off the cakes to the flatten the surfaces and remove any excess browning.
Stack the cakes on your desired cake stand in any order you like. Spread some buttercream between each cake and scatter the 5 chopped crème eggs between both layers of buttercream.
Coat the entire surface of the cake in a thin coat of buttercream. Place the cake in the fridge for 30 minutes for the fridge to stiffen. Then coat the cake in a thick, generous layer of buttercream. Smooth the surface and edges as best you can.
Check the consistency of the drip glaze. If it’s very thin, place it in the freezer for 5 minutes or so, until slightly thickened, but still liquid. Spoon both colours of drizzle onto the edges of the cake, then gently swirl the excess drizzle on the top of the cake.
Place the crème eggs for decorating on the top of the cake and enjoy!