1Start by melting the Sweet Melts on 20-second bursts in the microwave until melted. Keep stirring them well.

2Place a tablespoon or two of Sweet Melts in the cakesicle mould and spread around and up the sides. Make sure there is a good covering all over and you can’t see any gaps.

3Once it is fully covered, use a palette knife to scrape off any excess over the top.

4Continue to cover all four cakesicle slots with the Sweet Melts, then insert the cakesicle sticks. Use the guide to ensure they are all even, then put the mould in the fridge to firm up for 20 minutes.

5Crumble up your cake into crumbs, then add the buttercream and mix together until it resembles a dough. It should easily stick together once mixed.

6Take the set cakesicles out of the fridge and gently press in the cake mixture, being careful not to crack the Sweet Melts. Fill this to around 5mm (1/4in) below the surface.

7Now add some more melted Sweet Melts to fill in the back. Gently smooth over with a palette knife and ensure all gaps are filled.

8Once the cakesicle has been filled with the cake mixture, you can scrape away the excess. Place back in the fridge for 10-15 minutes to set.

9Once set, take the cakesicles out of the fridge. Gently peel back the mould at the top to release the cakesicle and push up from the bottom.

10Place the cakesicles onto some baking paper. Melt the drip in the microwave following the pack instructions. Once melted, slowly drizzle over the cakesicles.

11While the drip is still unset, add on some sprinkles of your choice. This will ensure the sprinkles will stick.

12Complete all the cakesicles and allow to set before packaging up.