Knead the cake crumbs, cream cheese and Lucilla® Pistachio into a thick mixture and shape into small balls.
Heat the Coriandoline® Cioccobianco and colour it with the desired colours.
Dip small wooden sticks briefly in the Coriandoline® and then stick them into the balls. Place in the freezer for about 20 minutes.
Now take the cake pops out of the freezer and glaze and decorate as desired with the coloured Coriandoline® stick coating.
