Add DAWN® Crème Cake Base, Liquid Whole Egg, Vegetable Oil, Water, and DAWN® Orange Fruit Concentrate to a mixing bowl fitted with a beater and mix for 1 minute on slow and then 3 minutes on medium speed. Add the chocolate chunks and mix on slow speed until fully incorporated. Deposit 950g into prepared bundt tins.
Bake at 165-170°C for 50 - 60 minutes. On removal from the oven, invert the tins onto a tray lined with clean silicone paper (this will aid in achieving a flat base). Allow to cool slightly and then remove from the tins
Divide the DAWN® Fondant Sublime into 4 separate plastic bowls, dilute with 10% water and colour each one as desired (pastel shades work best). Transfer the prepared icings into piping bags. Heat the piping bags of icing until you get the required piping consistency. Drizzle each icing around the top of the cake and build to create different coloured layers. When the icing is set, decorate with mini eggs.