In a small sauce pan, heat cream gently and add 50 gms chopped chocolate to it. Switch off flame when chocolate starts melting and stir to combine well, till chocolate is completely dissolved. Let cool completely.Your ganache is ready for binding the cake pops.
Take a large bowl.Crumble cake into bowl till it resembles fine crumbs.
Start adding the cooled ganache to the crumbled cake, a little at a time till the cake is moist but still crumbly. Use your hands to mix.
Make lemon sized balls of this mixture, ensure that there are no cracks on the surface.
Repeat till the cake mixture has been used up.
Melt 200gms dark chocolate in the microwave(takes 2-3 minutes) or over a double boiler.Stir well to smoothen it.
Dip the tip of the cake pop stick into the chocolate and insert cake balls halfway.Freeze for 15 minutes
Meanwhile spread out the chocolate sprinkles on a plate and keep ready.
Make sure you have enough melted chocolate to completely submerge the cake balls.
Remove balls from freezer.Dip the cake balls carefully into the chocolate, till fully covered, let excess drip off.
Add the sprinkles while chocolate is wet. Let set in the refrigerator in a upright position on a piece of foam/theromcol.
Repeat same procedure with white chocolate for white cake pops.
Tie a piece of ribbon before serving.