Put the cake crumbs in a bowl and mix in the lemon rind. Set aside.
Break up half of the white chocolate and place in a small heatproof bowl. Add the butter and set the bowl above a saucepan of barely simmering water, stirring occasionally, until melted. Remove from the water and mix well. Cool for 10 minutes.
Spoon the chocolate mixture into the cake crumbs and mix well. Bring the crumbs together using your hands and knead together until smooth and well blended.
Divide the mixture into 12 equal portions and form each into a compact round ball. Carefully insert a lolly stick into the centre and place on a plate lined with baking parchment. Cover and chill for 1 hour until firm.
Melt the remaining white chocolate in another small bowl as above. Carefully dip 6 of the cake pops, covering evenly. Keep any lift over chocolate.
Place the coated cake pops back on to the lined plate on their side and leave in a cool place for about 30 minutes until set. Melt the milk chocolate in the same way and cover the remaining cake pops. Leave to set.
Once the cake pops are completely set, arrange them in a small jug, vase or jam jar.
To finish, re-melt any chocolate that is left in the bowls as above and use a little blob on the back of each wafer daisy to secure it in place on each cake pop. Leave for a few seconds until set in place before serving.
For a different finish, why not dip the cake pops in hundreds and thousands, sugar strands or chocolate strands.
This recipe is courtesy of Dr. Oetker baking range. For more recipes visit www.oetker.ie.