Put all the ingredients into a bowl and whisk until pale and fluffy.
Grease and line an 8 inch cake tin, spoon in sponge mix.
Then bake in a preheated oven at 185°C (Gas 4) for 20-25 minutes until golden brown.
Inset a tooth pick to insure the cake in fully cooked. Once cooked, remove from the oven.
Allow to cool completely on a wire rack.
Frosting and decoration
Sieve the icing into a bowl; add the unsalted butter, mint flavouring and green food colouring. Whisk until light and feathery.
In a large mixing bowl crumble up the cake into small crumbs.
Add in the frosting in 3 amounts, mix by hand until it forms a soft ball.
Wrap in cling film at put in the fridge for 1 hour. Divide the cake mixture into 16 pieces. And roll into a ball. Then put them on a baking tray lined with baking parchment. Put in the fridge for 30 minutes.
Meanwhile melt the white chocolate, chop it up, then put into a heat proof bowl. You can either melt it on low setting in the microwave for 1 minute stirring in between until melted. Or over a saucepan of hot water.
When melted thin the chocolate by mixing the sunflower oil.
Dip the end of a lollipop stick into the melted chocolate. Then insert it into the cake balls. Return to the fridge for five minutes.
Dip one cake pop at a time into the melted chocolate, hold over the bowl for a few seconds to allow the excess chocolate to drip off. Then stick it into the dry oasis.