Pre heat the oven to 180C / 160C fan.

Grease and line an 8 inch round cake tin with baking paper.

Mix the sponge ingredients together

Get your toddler to measure the sugar and flour into bowl then add to your mixing bowl.

Weigh the butter, soften if you need to (a really short blast in the microwave should do the tricthen add to your bowl.

Get your child to crack the eggs into a separate bowl, then add to your mixture.

Add the baking powder.

Mix everything together until you have a smooth mixture.

Bake your cake

Pour the mixture into your prepared tin.

Bake for 20 – 25 minutes until it looks golden brown on top and is cooked through.

Remove from the oven and cool in the tin for a few minutes, before finishing cooling on a wire rack.

Make the buttercream

Get your child to measure the butter and icing sugar and add to a large mixing bowl.

If they can, they can help you add the vanilla extract.

Beat everything together until it’s smooth.

Form the cake pops

Once your sponge has cooled, get your child to crumble it into a large bowl with the buttercream. Mix it together - we used wooden spoons and then went in with our hands - until it has formed a stiff mixture.

Use a small spoon or your hands to scoop out the mixture, then form into small walnut sized balls.

Set aside on a baking tray.

Once all your balls are done, pop them in the fridge for 20 minutes or so, so the balls harden up a little.

Insert the cake pop sticks into each of the balls.

Decorate the cake pops

Melt the candy melts or chocolate. We did it in the microwave but you could do it in a bowl over a pan of simmering water on the hob.

Dip each of the balls into the chocolate so they are fully covered. Allow the excess to drip off them pop them back on the baking tray. (Add sprinkles at this point if you’re doing the plain chocolate ones).

Allow the cake pops to set then add facial features.