Step #1
Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes. Place into a lined loaf tin.
Step #2
Bake in a lower half of a pre-heated oven 170 °C (340°F, Gas Mark 3-4) for approximately 55-60 minutes. Allow to cool completely before using. Crumble the cake either by rubbing with your hands or using a food processor.
Step #3
Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Add the buttercream to the cake crumbs and mix well till evenly combined.
Step #4
Squeeze a tablespoon of the mixture together and form a ball. Repeat with the remaining mixture until all used up. Refrigerate for 30 minutes until firm.
Step #5
Place the chocolate into a heatproof bowl and melt over simmering water, then add the oil and mix well. Dip the end of a lolly stick into the chocolate to cover about 2cm (¾”) then insert into a cake ball. Repeat with the remaining sticks, melted chocolate and cake balls. Place into the refrigerator for 10 minutes to set.
Step #6
To decorate, dip each cake pop into the chocolate and gently tap to remove the excess chocolate. Sprinkle with the decoration and insert cake pops into a polystyrene block or something similar to keep them upright until set.
