Spring Time Bird Lollies

Crumble the cake into fine crumbs and put in a bowl. In another bowl beat together the butter and icing (confectioners') sugar. Melt the plain chocolate in the microwave or in a bowl over a pan of hot, but not boiling water.

Add the melted chocolate to the butter mixture and stir well. Add the cake crumbs and mix thoroughly using your hands until the mixture sticks together.

Divide the mixture into eight and shape each one into a smooth ball. Insert a cake pop stick, place on a tray lined with baking parchment and chill for 2 hours.

Take a third of the fondant icing and using a cocktail stick add a little yellow paste food colouring. Knead until the colour is no longer streaky. Shape 16 small wings and place on a tray lined with baking parchment. Colour the remaining icing orange. Shape eight little cones for beaks. Place on the lined tray. Roll out the remaining orange icing and using a tiny blossom cutter, stamp out 16 flowers. Place on the tray.

Melt the white chocolate in a bowl over a pan of hot but not boiling water. Once melted add a little yellow food colouring using a cocktail stick. Stir well. Take a cake pop and dip into the chocolate. Shake gently until the excess has drained off. Push the stick into a polystyrene block. Repeat with the remaining cake pops.

While the chocolate is still slightly soft attach two wings to each chick. Add a cone for the beak and place two blossoms on each chick for feet. Leave to set.