Preheat your oven to 180ºC/160ºC fan, and line your 2lb loaf tin with parchment paper!
Beat together your butter and sugar until light and fluffy.
Add in your flour, cocoa powder and eggs and beat again until smooth and lovely!
Pour into your tin and bake for 50-60 minutes, or until baked through. I test my cake with a skewer!
Leave the baked cake to cool in the tin for 10 minutes, and then on a wire rack to cool fully.
For the Buttercream
Beat your butter on its own for a few minutes to loosen and make it smooth.
Add in the icing sugar and beat again! If necessary, add in 1tbsp of boiling water (ONLY IF IT'S VERY THICK)
Add in the vanilla and beat again.
Split the buttercream into three - colour one to an egg yolk orange colour, add the cocoa powder to the other and leave the third as it is.
For the Decoration
Add your buttercream to a piping bag - it's easiest to add the buttercreams onto some cling film in lines, roll it into a sausage, and then add into your piping bag.
Pipe onto your cake using your favourite piping tip, and however you want to pipe it. I did swirls, in rows!
Add on some Creme Eggs for decoration, and sprinkles on some of your favourite sprinkles.
Finally, mix together your icing sugar and water till drizzly - drizzle over a little white icing, and then colour the rest orange and drizzle over.
Notes
All decoration ideas are optional! I just liked how it looked!