180g Sponge cake (store bought or home made)
100g Cream cheese
1 tsp Rum
200g DLA Ivana 30% White Chocolate
150g DLA Mirror Glaze Diamond
150g DLA Mirror Glaze Gold Edible sprinkles

1. Put the sponge cake in the food processor and blend until completely broken down.
2. Mix in the softened cream cheese and rum and roll into bite size balls.
3. Dip a small amount of melted white chocolate to a stick, stab it into the cake ball and freeze for 20 minutes to harden.
4. Melt white chocolate in a water bath and dip the entire cake balls.
5. When completely solidified, dip the chocolate covered cake pops in DLA Mirror glaze to give it a glittery finish.
6. Decorate edible sprinkles and pearls.