1. Crumble the sponge between your fingers until you get a fine breadcrumb consistency.
2. Add the buttercream and mix until it comes together.
3. Mould the cake mix into round balls, using a small ice-cream scoop to make them evenly sized. Freeze the balls for 1 hour.
4. Melt the chocolate in a bain-marie and cool to 30°C, use a temperature probe to help you. This will temper the chocolate and give a nice snap to the texture.
5. Press each cake ball on to a straw and dip into the melted chocolate until they are fully coated, then allow to set (they will set quickly).
6. Using some of the white fondant and food colouring gels, create your desired wing colour and cut them out.
7. Dip the cakes into the melted chocolate again and decorate with the fondant and decorations, using our robins as inspiration.