This was our Easter cake this year. It was a lemon drizzle cake (my Grandma's favourite) - the recipe is set out on the strawberry butterfly cake below.
Having soaked the cake with the lemon drizzle, I then topped it with rosewater fondant icing (1500grams fondant icing sugar, juice of 1/2 lemon, 2 tbsp rosewater, 1 tsp pink food colouring). Spoon the icing over the cake and then decorate with eggs - I used sugar and chocolate ones. Top with fresh flowers if you wish!