Following the instructions on your MiniMakes box, bake the sponge and allow to cool.

While it cools, cream the sifted icing sugar and baking butter to form a smooth, creamy icing.

Break up the cooled sponge and place in a bowl with half a cup of the icing mixture and either use hand mixer or stand mixer to combine. Add more icing if needed for the cake pop mixture to hold together – it should not crumble. Use an ice cream scoop (or eyeball it) to scoop the mixture and roll it into balls. Once you complete these, place in the fridge for a bit to set.

Split the fondant in half, then split one of the portions in half again. Keep 1 small half white and mix a few drops of blue food colouring with the other small half until well blended. Mix the bigger piece of fondant with yellow food colouring until well blended. Make little eyes using the white fondant and set aside. Roll out the yellow fondant and use an apple corer or a cutter of a similar size to cut out the little feet.

Break up and place the chocolate into a microwave-friendly bowl with a spoon of coconut oil. Gently heat until the chocolate melts, stirring often until smooth and glossy (see Tip).

Bring out your chilled chocolate cake pop balls and press cake pop sticks into each one. Next, dip the pops in the chocolate and place on baking paper, and before the chocolate sets place a pretzel where the back would be for each pop. Once done and the chocolate is set, stick on the eyes and feet using extra icing or melted chocolate. Roll the blue fondant into a long thin snake shape and cut it into 1.5cm pieces. Wrap these around the stick on the head of the B-bomb.

Refrigerate until ready to eat.

Tip: If you would like to make your cake pop coating black, mix some black food colouring into your melted chocolate. The powdered kind works best for chocolate.