Crumble the cake

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

Make the cake pop mixture

• Add the softened cream cheese to the crumbs.
• Mix until the mixture holds together like a soft dough.

Shape the balls

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

Insert the sticks

• Dip the tip of each stick in melted white chocolate.
• Push a stick into each chilled cake ball.

Coat in white chocolate

• Dip each cake pop into the melted white chocolate, coating it fully.
• Let the excess drip off and place on a rack to set.

Add the gold finish

• Brush the set white chocolate coating with edible gold luster dust.
• Serve once fully set.