1.In a small bowl, beat cream cheese and butter with an electric mixer until light and fluffy; gradually beat in sifted icing sugar until combined. Beat in rosewater.
2.Stir in cake crumbs, Turkish delight and nuts. Using wet hands, shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
3.In a medium heatproof bowl, stir chocolate over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
4.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Freeze about 5 minutes to set.
5.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. Attach flowers to pop. If chocolate sets before all are attached, re-melt chocolate and use a little to attach remaining flowers. Stand upright until set. Repeat with remaining cake pops and flowers.
Use lightly oiled scissors to cut turkish delight. You will need about 35 sugar flowers per cake pop.Note