Preheat the oven to 180C/350F/Gas 4 and line a cupcake pan with 24 liners. This recipe uses 12 cupcakes, so use the other 12 for something else! Or make even more cake pops!

Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.

Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters full.

Bake for 20 minutes or until an inserted toothpick comes out clean.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely

Once the cupcakes have cooled, remove 12 of them from their cupcake liners and crumble into a sand-like texture into a large mixing bowl. Use the remaining cupcake in another recipe.

To make the cakesicle dough, add the rum if using and the chocolate frosting - a little at a time. You can always add more but not take it away. Use your hands or rubber spatula to bring the mixture together to form a dough.

Wipe your mold clean with paper towels to make sure they are dust-free. TIP: Wash with hot water then dry before using as this keeps the mold warm while spreading the melted candy and can help to prevent cracking.

Place the candy melts into a microwave-safe bowl, and microwave for 30-second intervals, stirring each time until the candy is completely melted and smooth. Alternatively, follow the directions on the package.

Spoon 1 to 2 tablespoons of the melted candy into one of the mold cavities and move around to ensure that the bottom and all four sides are coated. Use a scraper to remove any excess candy that has dripped on the top of the mold.

Push a popsicle stick into the bottom of the mold, about one-quarter of the way in. It will be pushed in further later on.

Place the mold into the fridge for about 10 minutes until set and hardened. Check to make sure that there are no areas around the base and sides that have been missed, and if there are you can add another layer of melted candy as before and place it back in the fridge to set.

Take 1-2 tablespoons of the cake mixture and carefully press into the mold, making sure to get it pressed in under and around the stick, and being careful not to break the candy coating. Once you have got enough of the cake dough around the stick, fill in the rest of the mold, pressing in well.

Push the sticks further into the mold - about half-way, and re-press the cake dough into the mold as required.

Remelt the candy and spoon 1-2 tablespoons on top of each cakesicle and spread to completely cover each one. Use a scraper again to remove any excess melted candy to leave nice clean edges.

Place mold back into the fridge for another 30 minutes.

Carefully remove the cakesicle from the mold by pushing out and lifting to make sure the stick comes with it.

If you find the candy coating has broken away - which can happen at the base of the cakesicle, simply "repair" it by adding more melted candy.

Place the cakesicles onto a wire rack over a baking sheet.

Transfer some melted candy into a piping bag and drizzle lines onto each cakesicle.

Sprinkle with purple, yellow/gold, and green Mardi Gras Sprinkles and leave to set for a few minutes before serving.

Enjoy and Laissez Le Bon Temps Rouler!