Display of Cake Balls

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square tin and line the base with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and creamy.

Gradually beat in the eggs until smooth.

Sift in the flour, cocoa and bicarbonate of soda and gently stir into the mixture.

Mix together the milk and lemon juice and stir into the mixture until well combined. Spoon into the tin and bake for 30-40 minutes until firm and risen. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

Beat the butter until soft and creamy. Gradually sift in the icing sugar and beat well until smooth, then beat in the melted chocolate until blended.

Crumble the cake into a bowl and beat in the buttercream to make a moist mixture that sticks together. Roll small quantities into small balls and place on a tray. Insert the lollipop sticks, cover with cling film and chill for about 1 hour until firm.

For the coating: melt the candy melts in separate heatproof bowls over simmering water. Remove from the heat and stir gently.

Dip the cake balls into the melted candy melts to coat completely.