200g (7oz) plain cake crumbs
Finely grated rind 1 small unwaxed lemon
200g (7oz) Dr. Oetker Fine Cooks’ White Chocolate
100g (3 1/2oz) unsalted butter
12 plastic lolly sticks (you can buy these online)
100g (3 1/2oz) Dr. Oetker Fine Cooks’ Milk Chocolate
Dr. Oetker Wafer Daisies to decorate
1. Mix the cake crumbs and lemon rind with half the melted white chocolate and all the melted butter. Bring together with your hands and knead until smooth.
2. Roll into 12 equal sized balls and push on to lolly sticks. Place on a plate lined with baking parchment. Chill until firm.
3. Dip 6 cake balls in the remaining melted white chocolate and 6 in the melted milk chocolate. Put back on the lined plate. Leave to set in a cool place.
4. Brush remaining melted chocolate onto the back of each wafer daisy and place one on each cake pop.
Cooks Tip: For a different finish, why not dip the cake pops in Dr. Oetker Hundreds and Thousands, Sugar Strands or Chocolate Strands – you need an extra bowl and once the pop is dipped in chocolate hold it over the bowl and shake the sprinkles all over. Gather up the ones in the bowl and use them to cover the next pop.