1.Using a fork, combine cake crumbs and jam in a medium bowl. Shape level tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Transfer one-quarter of the chocolate to a small bowl; tint rose pink.
3.Dip the end of one stick into the white chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block. Scatter cake pops with sprinkles before chocolate sets. Stand upright until set.
5.Re-melt pink chocolate if necessary. Spoon into a piping bag, snip a small hole from one corner of piping bag. Using picture as a guide, pipe 50 x 6cm (2½-inch) single butterfly wings onto sheets of baking paper; stand until chocolate sets.
6.Pipe a small line of chocolate onto one wing; join second wing and hold about one minute or until chocolate is set. Repeat with remaining wings and chocolate.
7.Carefully attach butterflies to top of cake pops with a little melted chocolate. Stand upright until set.
Use white Candy Melts in place of chocolate Melts for an extra-white finish.Note