Easter Cake Pops

Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

To make the sponge, place the flour, sugar, baking powder, salt and butter into a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency.

Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean. Cool on a wire rack, then leave in the fridge overnight to stale.

To make the buttercream, put the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and mix until smooth. Add the milk and vanilla extract then whisk until light and fluffy.

Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.

Make balls of the mixture by rolling between your hands, then place on a baking tray, then put in the fridge for 15-20 mins.

Melt the yellow chocolate buttons then dip a lollipop stick into the chocolate and place in the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, then leave to set.

To decorate mix some yellow food colouring with half the sugar paste icing and some orange food colouring with the other half and leave to set. Using the black icing draw on some eyes, then glue the beak and wings onto the cake pop using water.