In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating in until fully incorporated.

Sieve in the flour and cocoa powder and mix in until no flour is visible.

Spoon the cake batter into the lined tin. Bake on the middle shelf for 25 - 30 minutes. This can take less time or more time, depending on the depth and size of your cake tin. If your tin is shallow and wide, it’ll take less time. Check after around 15 minutes. If your tin is deep and small, it’ll take longer. Check after around 35 minutes.

Your sponge will be ready when a skewer/cocktail stick comes out clean when tested; the surface of the cake springs back when gently pressed on, and you hear little to no crackling/bubbling sound when you listen to your cake sponge.

Once baked, leave to cool in the tin for around 10 minutes before transferring to a wire rack to cool completely.

While your cake is cooling, make your buttercream.

Beat the butter to loosen it, then add ½ the icing sugar. Beat the two together until light and fluffy, then add the remaining icing sugar and beat in.

Add the cocoa powder and beat in. If needed add a splash of milk to loosen the mixture a little. It needs to be soft enough to mix in well with the cake crumbs.

Line a baking tray with greaseproof paper/baking parchment. Set aside.

Once your cake is completely cool, break it up in a large mixing bowl. You can use a food processor, or use the tips of your fingers to rub the cake into crumbs, as if you were making scones.

Pour ⅓ of the cake crumbs into the buttercream and fold in. Repeat this with the remaining cake crumbs until you have combined it all with the buttercream.

Using damp hands and a tablespoon or ice cream scoop, spoon and roll the mixture into individual cake pop shapes and place them on the lined baking tray.

If using them, stick your popsicle sticks into the top of each cake pop, so that they stick up in the air.

Chill the bare cake pops while you prepare the candy melts.

Pour the yellow candy melts into a heatproof bowl. Do the same with the pink but set the bowl of pink candy melts aside for now.

Melt the yellow candy melts in the microwave in 30 second bursts, stirring in between, until completely melted.

Make sure you have a stand or collection of clothes pegs (highly recommended!) prepared to hold your cake pops as they set.

Retrieve your tray of cake pops from the fridge. One at a time, dip the cake pops into the melted yellow candy melts to cover them completely. Use a spoon to help spoon the mixture over the cake pops if needed. Lift the covered cake pop from the mixture and hold it over the bowl, turning it to release the drips. Avoid turning it upside down or right way up to keep the cake pop secure.

When the cake pop has stopped dripping, place it in your stand or clip a clothes beg to the popsicle stick.

Repeat steps 4 and 5 until all of your cake pops are covered. They set quickly so when you know one is completely dry, you can place it back on the lined baking tray if needed.

Melt the pink candy melts in the microwave as you did with the yellow.

Dip the top half area of your cake pops into the melted pink candy melts, one at a time. Hold over the bowl again, twisting until your cake pop has stopped dripping.

If using sprinkles for the suns, apply them now while the candy melt mixture on the cake pop is still setting.

Using your little finger, gently drag the bottom line of the pink candy melts mixture to blend it into the yellow to create a sunset vibe. Repeat until all of your cake pops are both yellow and pink.

If hand painting the suns, do so once you know that your cake pops have set.

Finish with edible glitter if using.