Finely crumble the cake. For the cream cheese cream, mix butter, icing sugar, cream cheese and rum thoroughly with the hand mixer for approx. 3 minutes. Using a spoon, gradually add as much cream cheese cream to the crumbs as necessary until the mixture can be easily formed.
However, it must not be too moist and must not stick to the hands during moulding.
Cut off 18 portions from the mixture and form them into round shapes. Cool the balls for 30 minutes. Meanwhile, chop the chocolate coating and melt it over a warm water bath. Dip the wooden sticks one after the other about 1 cm deep into the chocolate coating and put them into the balls.
Place on a plate and chill for another 15 minutes.
If necessary, reheat the couverture. Dip a Cake-Pop slightly diagonally and cover with chocolate coating by turning it. Shake off excess couverture by tapping the edge of the bowl. Turn the cake-pop to prevent the formation of noses.
Decorate as desired with sugar decoration and let dry. Do the same with the other cake-pops.