Preheat the oven to 160ºC (140˚C fan assisted oven, 325˚F, gas mark 3). Spray an 11cm x 22cm loaf tin with Cake Release Spray to grease.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a spoon of flour and mix well.
Add the rest of the flour and Baking Powder and mix until all of the ingredients are incorporated. Add a few drops of Natural Lemon Extract to taste.
Bake in the oven for 75-90 mins until firm to the touch. Remove from the tin, place on a cooling rack and cool completely.
Remove all of the outer surfaces of the cake to leave just the pale coloured cake and break into crumbs.
Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream.
Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.
Melt the bars of Fine Cooks’ Chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of each stick. Gently push a stick into the centre of each cake ball.
Dip the ball into the melted chocolate, cover completely and roll in the Neon Sugar.
Secure the stick into a block of polystyrene or florists oasis and allow them to set.