Prepare the apples - wash and polish them, remove the stalks, then turn them over and firmly push a cake pop or lollipop stick into the bottom of each apple.

Line a small baking tray or plate with baking paper.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Pour the chocolate into a small, deep bowl - a small pudding basin is perfect for this.

Holding them by the sticks, dip each apple in the chocolate, turning them until they are completely coated.

Allow any excess chocolate to drip back into the bowl, then place each apple on the lined tray, stick side up.

Working quickly, decorate each chocolate coated apple with your sprinkles, starting with the smallest and working up to the sugar pearls.

Place the apples in the fridge to chill until the chocolate is completely hard and set.