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.
Roll into 12 equal sized balls and push on to lolly sticks. Place on a plate lined with baking parchment. Chill until firm.
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.
Brush remaining melted chocolate onto the back of each wafer daisy and place one on each cake pop.
|Per serving||Per 100g/ ml|
|Fat||20 g||39 g|
|Carhohydrate||22 g||43 g|
|Protein||3.2 g||6.1 g|
For the recipe Flower Cake Pops