Trim about 1cm off each side of the cake, discarding the ‘crusts’. Now crumble the cake into fine crumbs in a large mixing bowl.
With an electric mixer, mix the butter, icing sugar and milk together to form a buttercream.
Spoon the buttercream into the mixing bowl with the cake, and mix together with a wooden spoon.
Roll mixture into balls about 2cm in diameter. Lay them on a tray and insert the lollipop sticks.
Freeze cake balls for about ten minutes.
In the meantime, melt chocolate. You will need to temper the chocolate so that it is shiny and grease-free. (For instructions on how to temper your chocolate, have a look at the Science Behind Tempering Chocolate
One by one, spoon some chocolate over your frozen cake pops and add your decorations while the chocolate is still warm.
Leave the pops in the fridge to set for a few minutes. (Use an old piece of polystyrene to keep them upright).
To see a step-by-step gallery, click here
.This recipe originally appears on Yuppiechef's Spatula Magazine, where Yuppiechef write about the latest kitchen tools and share recipes, foodie tips, news, reviews and more.