Crumble the cake

• Crumble the cooled sponge cake into fine crumbs in a bowl.

Make the cake mixture

• Add the softened cream cheese and mix until the crumbs hold together when pressed.

Shape the balls

• Roll the mixture into small balls.
• Place them on a tray and chill until firm.

Insert the sticks

• Dip the tip of each stick in a little melted chocolate and push it into a chilled ball.
• Return to the fridge to set.

Coat the cake pops

• Melt the white chocolate with the butter until smooth.
• Dip each cake pop into the coating, letting the excess drip off.

Decorate and set

• Sprinkle the cake pops with sprinkles.
• Stand them upright and let the coating set.