Bird Bake Bites

For the pops: Make a vanilla sponge cake. Once cool, turn out from the tin and crumble into a food processor. Pulse until you have cake crumbs.

Tip into a bowl and add the buttercream, mixing well until it forms a cake dough. Divide and shape into 18 egg shapes.

To decorate: Place the chocolate in a heatproof bowl and warm the cream until boiling in a saucepan. Pour the hot cream over the chocolate, leave for one minute, and then stir until smooth.

Dip the the end third of the skewers in the ganache. Skewer through the centre of the cake pops and then sit the skewers upright in a styrofoam block. Chill for 20 minutes.

Gently warm the melted chocolate in a microwave, heating in 10 second bursts, until pourable. Dip the chilled pops in the chocolate, turning to coat. Sit upright in the styrofoam box and chill for 10 minutes.