1.Bring cream to the boil in a small saucepan, remove from heat. Add cherry ripe, stand 1 minute, stir until combined.
2.Combine cake crumbs and cherry ripe mixture in a medium bowl. 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.Stir white chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl), tint chocolate red. Transfer to 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. Place tray in the freezer for about 5 minutes to set.
5.Cut sour worms into quarters lengthways, to make stems.
6.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. Before chocolate completely sets, attach a piece of sour worm to the top of the cherry. Repeat with remaining cake pops, chocolate and sour worm pieces. Re-melt chocolate as necessary.
Store in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week. Use red Candy Melts in place of tinted chocolate Melts if you like.Note