- Cube cream cheese and butter and allow it to soften at room temperature for about 10 minutes. Place both in a bowl, add icing sugar and using a mixer whisk until pale and fluffy.
- Crumble cake into a large bowl, add the prepared frosting and using fingers work well into the crumbled cake. Add noodles and keep working the mixture until it resembles play doh in consistency. Form into 16 balls.
- Place cake pop balls on a flat tray lined with baking paper and place in the freezer for 1 hour.
- Once chilled, melt the chocolate. Microwave chocolate in safe mixing bowl. Check and stir at 30-second intervals until melted. Alternatively, bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
- Remove cake pop balls from the freezer, gently push in a lollipop stick into the centre of each ball. Working quickly, dip and swirl each cake pop in the melted chocolate, sprinkle with sprinkles then place the lollipop stick into a Styrofoam or cardboard box base to set.
- The cake pops will keep in an air-tight container in the fridge for up to a week, or you can freeze them for up to a month.
*The recipe calls for one slab store-bought sponge cake. The other slab can be placed in a zip lock bag and frozen to use later.