Poppy cake pops

Crumble the cake as finely as possible in the food processor. Put the milk chocolate in a refractory bowl or pan. Hang it in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water. Let the chocolate melt with stirring (au bain-marie). Pour the chocolate over the cake crumbs and grind to an even mass. Form 22 rolls of bread of approx. 3 cm diameter. Let stiffen in the refrigerator for at least 30 minutes.

Put the dark chocolate in a refractory bowl or pan. Hang it in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water. Let the chocolate melt with stirring (au bain-marie). Dip the skewers first 1 cm into the chocolate and then put them in a cold cake roll. Then dip the bread into the chocolate. Make faces with the tum tum, sprinkles and smarties. Give them a scarf from a sour mat. Put the sticks in a glass or put them in a piece of styrofoam and let them solidify.