Mix the flour, cocoa powder, sugar, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Divide the dough into approx. 25 portions, roll by hand into wands approx. 25 cm long. Place on two baking trays lined with baking paper, brush with cream.
Approx. 15 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool on a rack.
Melt the cake icing in a hot bain-marie or microwave, pour into a tall container. Dip the wands half way into the icing, decorate with sprinkles, leave to dry.