Melt the white chocolate or candy melts.

Split the melted chocolate into three bowls and add pastel pink colouring to one, bright pink colouring to another, and leave the third bowl with white chocolate.

Pour melted chocolate into the cakesicle mould, making sure the sides are covered.

Insert cakesicle sticks and freeze for ten minutes.

Crumble the sponge cake, add vanilla buttercream and strawberry flavouring, then mix until it has a moist, dough-like texture.

Once the chocolate has set, add the cake mix to the mould and cover with more chocolate.

Freeze for approximately half an hour or until set.

Carefully remove the cakesicles from the mould and decorate with gold edible paint using a food-safe paint brush.

Drizzle leftover white chocolate over the cakesicles and add sprinkles.