Crumble the cake into a bowl. Mix in the cream cheese icing till combined. Cover and chill in the fridge for 20 minutes.
Roll walnut-sized balls of the cake mixture using wet hands. Place balls on a baking tray. Place in the freezer for 30 minutes.
Meanwhile, melt the chocolate you are using for the coating. You can use milk, plain, white or flavoured chocolate, or a combination for different coloured pops. (Tip: For red or pink, you could melt white chocolate and add a drop of red food colouring.) Melt in a double boiler or in the microwave, then set aside to cool slightly.
Remove the cake balls from the freezer. Using a cake pop stick or skewer, make a hole halfway through each ball. (This will make it easier to stick in the cake pop sticks later.)
Dip a cake pop stick into the melted chocolate, then stick it into a cake ball. Repeat with remaining cake pops, then freeze for 20 minutes.
Dip each cake pop into melted chocolate till evenly coated. Either place the cake pops directly onto a sheet of greaseproof paper to set, or stick the sticks upright into a colander or foam block so that the cake pops stay perfectly round.
Leave the cake pops plain, or decorate as desired. You can sprinkle them with crushed nuts, chocolate shavings, coloured sugar, hundreds and thousands, sugar strands, crushed biscuits, etc.