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1
Remove any icing from the cakes and reserve. Break the cakes up, place in a food processor and process until coarse crumbs form. Add 1 tablespoon of the reserved icing to the food processor and pulse to combine.
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2
Roll heaped teaspoons of cake mixture into 24 balls, place on a baking sheet and freeze for 30 mins.
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3
Meanwhile, melt the white chocolate in microwave-safe bowl for 90 seconds on a medium heat, stirring every 30 seconds. Allow to cool so that the chocolate is at room temperature but still fluid.
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4
Insert a popsicle stick into each ball and dip each cake in the melted chocolate, allowing any excess to drip off. Pierce a piece of styrofoam with the popsicle stick deep enough to securely hold the cake pops in place. Repeat with the remaining cake pops and refrigerate for 30 mins, until chocolate has set.
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5
If desired, color the remaining chocolate with a drop of food coloring and stir to combine. Spoon into a piping bag or a zip top bag with the very corner cut off. Drizzle chocolate onto cake pops. Refrigerate for a few minutes to set.
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6
To serve, cut the sticks at different lengths so they are staggered in the serving vessel.
