2 -3 cups crumbled cake ( any flavour)
1-2 tbsp lemon curd, any jam, or icing - I used lemon curd
1 cup chocolate sauce or melted chocolate chips (I used King's cupboard bittersweet chocolate sauce)
Sliced almond 18
In a large bowl, crumble half of a 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add lemon curd and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
Melt chocolate. Dip lollipop stick ends into melted chocolate and insert into cake pops. Now dip the cake pops into melted chocolate. Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.
Add small drop of chocolate with a toothpick on sliced almond and add it as eyes.