Decorated Swirl Lollies

Crumble the cake into fine crumbs and put into a bowl. In another bowl beat together the butter and icing (confectioners') sugar. Melt 25g of the white chocolate in the microwave or in a small bowl over a pan of hot, but not boiling water. Add the melted chocolate to the butter mixture and then stir in the cake crumbs. Mix, using your hands, until the mixture sticks together.

Divide the mixture into eight and shape each one into a smooth ball. Insert a cake pop stick and place on a tray lined with baking parchment. Chill for 2 hours.

Melt the remaining white chocolate in a bowl over a pan of hot, but not boiling water. Stir until smooth. Take a small amount of the chocolate and add paste food colour as desired. Dip a cake pop in the chocolate and gently shake off any excess. Reserve a little of the white chocolate for the final decoration. Push the cake pop on its stick into a polystyrene block and leave to set.