Pre heat the oven to 180°C. Grease 2 x 18cm cake tins with cooking spray or line with baking paper.For the cake, combine the eggs and sugar. Whisk with an electric whisk for 2 minutes. Add the milk, oil and vanilla and whisk for 1 minute. Add in the flour and whisk until smooth.Add a drop or two of food colouring and mix until incorporated. Fold in the confetti sprinkles. Divide the batter between the two cake tins. Bake for 20 minutes or until a cake tester comes out clean when inserted.Allow it to cool in the tins for 10 minutes before transferring them to a cooling rack.To make the icing, place the butter and sugar in a food processor and blend until smooth and pale. Blend in the crème fraiche. Do not over blend as you don’t want the mixture to become too runny. Refrigerate for 30 minutes.Spread a layer of icing between the two cakes. Add a top layer of icing and smooth it out with a palette knife. Place the remaining icing in a piping bag fitted with a big round nozzle and pipe dots along the side of the cake.Decorate with confetti sprinkles and candied eggs.TIP:Edible confetti sprinkles and gel food colouring can be found at specialty baking stores.TIP:To make your own cake bunting simply cut a few small flags or triangles from cardboard paper. Stick it on to a piece of string by using some superglue. Tie each end to a skewer and insert it on top of the cake.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.