Crumble the cake in a mixing bowl. Cut white chocolate into small pieces.
Melt the white chocolate in a dry plastic container in the microwave in shorst bursts of 20 seconds, 10 seconds and 10 seconds. Stir after each time and if needed, use another 10 seconds. Stir and melt the chocolate.
Heat the cream, 20 seconds in the microwave should do. Add the warm cream to the chocolate. Whisk vigorously to make a smooth sticky ganache.
Add half of the ganache to the cake crumble and mix. Bring the cake crumbles to a dough form. Add as much ganace as required, leaving a little bit for the sticks.
Make small round shapes (little less than lemon balls). You need to remember that the balls will be dipped in chocolate. So it will get thicker.
Dip one end of the sticks into ganache and stick inside the cake pop, like a lollypop.
Place all the cake pops in the refrigerator to harden. Takes about an hour to 2 hours.
Roughly chop dark chocolate and white chocolate and melt them in the microwave separately, following the method above.
Transfer both the chocolates into separate glasses. The mouth should be wide enough for the cake pops to go in .
Bring the cake pops out of the refrigerator. One by one, dip each pop vertically into the glass and take it out. Tap on the glass rim and shake off any excess chocolate.
Add sprinkles on the wet chocolate and then stick them up on the styrofoam board to dry.
The cake pops take between 10 minutes to 30 minutes to dry up, depending on the climate of your place.
Don't place it in the refrigerator. It is not needed. Afterwards, you can keep them in airtight containers in the refrigerator, if you wish to.