Present Cake Pops

For the pops: Make the 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 mixing bowl and combine the buttercream, mixing evenly until you have a cake dough. Divide and shape into 24 box shapes.

To decorate: Add a few dabs of blue food colouring to the fondant and knead well until uniform in colour. Roll out to 0.75 cm | 0.333" thickness on a work surface dusted with cornflour. Cut out 24 squares of fondant to cover the pops.

Brush the pops with apricot jam and then adhere the fondant to them, smoothing well all over, and sealing well on one side. Set aside on a tray.

Combine the sugar, liquid glucose, and water in a saucepan, stirring briefly. Heat until the syrup registers 140°C | 284F on a candy thermometer. Remove from the heat, add a few drops of red food colouring, and swirl until uniformly coloured. Leave to cool briefly.

Carefully spoon the red caramel over the pops in the shape of ribbon and bow. Affix a mini blue chocolate candy on top of the bows.