Melt 2 tablespoons of the red candy melts and dip the tip of each lollipop stick into it. Push the dipped end into a cake pop ball about 2 cm (0.75 in) deep. Freeze for 15 minutes so the stick bonds firmly.

Melt the remaining red candy melts with the coconut oil in 30-second microwave bursts until smooth and glossy.

Dip each cake pop straight down into the red coating, rotating slowly. Lift out and spin gently to let the excess fall back into the bowl.

Push the stick into the styrofoam block to hold the pop upright while the coating sets, about 15 minutes.

Melt the caramel-coloured candy melts. Drizzle a small amount over each hardened red pop using a fork, creating a streaked drizzle for a poisoned-apple effect.

While the drizzle is still tacky, press one green fondant leaf into the top of each pop beside the stick.

Let set fully before moving to a display board or gift box.