Remove the icing from the cake and throw it away.

Use your hands to crumble the cake very finely.

Place ⅔ of a cup of the chocolate melts in a heat-proof bowl or jug and melt them in the microwave. Heat them for 30 seconds at a time and stir between each one. It should take about 1minute - 1 minute 30 seconds to be smooth.

Pour the melted chocolate into the crumbled cake and stir it through.

Using two teaspoons of mixture at a time, roll it into firm balls and place it on a baking paper lined tray.

Melt another ¼ of a cup of the chocolate.

Working with one stick at at a time, dip the stick 2cm into the chocolate and then insert it into each ball.

Put them all in the fridge for at least 2 hours or until they are firm or you can put them in the freezer for 30 minutes.

Set ⅓ of a cup of the chocolate aside.

Melt the remaining chocolate in the microwave until it is smooth.

Working with one stick at a time, dip them in the melted chocolate and make sure they're covered. Tap the stick on the side of the bowl to remove any excess chocolate then stick it into an over-tuned egg carton or piece of styrofoam and leave it to set for at least 10 minutes.

Repeat with the remaining balls. You may need to re-microwave the chocolate if it starts to harden.

Melt the rest of the chocolate and add the pink colouring to it.

Pour it into a zip-lock bag and cut off a tiny bit of the corner.

Decorate the tops of the cake pops.

Leave them to set.

Stored in an airtight container, cake pops will last up to a week.