· Add 2 tablespoons of buttercream to the crumbs and mix them together by hand or in the food processor until fully combined. The cake should clump together so you can form it into balls. If it still crumbles add a little more buttercream. If you add too much buttercream it can become too heavy so add it gradually.

· Start rolling the cake crumbs into evenly sized cake balls. You can either measure them in a tablespoon measure or weigh each ball – approximately 25g each. Gently press each one into a doughnut shape.

· Place them on a baking tray lined with baking parchment and freeze for at least 15 minutes. It will make it easier to insert the stick.

· Melt your chocolate for the coating by microwaving in 30 second bursts, stirring gently with a spatula in between. Do not let it overheat. Once melted and smooth, dip a lollipop stick a couple of centimetres into the chocolate, then push into a cake ball, halfway up, taking care not to break the cake ball.

· Replace on the baking tray and freeze for at least 15 minutes – it helps make sure they don’t come off the stick when you dip them.

· Pour the melted chocolate into a glass or mug and add the oil to the chocolate to loosen it and help it coat the pops better. Stir gently to combine. Take a cake pop from the freezer and dip it in melted chocolate until the cake pop is completely covered. Allow any extra chocolate to drip off into the glass before decorating. If the chocolate gets too cool and thick, warm it during the process by putting it in the microwave for a few seconds.

· Decorate with 100’s and 1000’s or tiny stars on the top to look like doughnut topping whilst the chocolate is wet, then plant the stick into a styrofoam block, cake pop stand or upturned colander and leave to cool fully.