Break up cooled cake with your hands into a large bowl until finely crumbled.
Add in the icing a tablespoon at a time, folding it through with your hands until the mixture comes together easily. You might need more or less icing depending on how moist your cake is.
Using a small ice cream scoop or a large tablespoon, portion out the mixture and roll into equal balls.
Insert a lollypop stick into each ball and arrange on a tray lined with baking paper.
Transfer to the freezer to firm up for a while (I left them in there for 15 minutes).
Melt the white chocolate in the microwave on a medium setting, stirring every 30 seconds until smooth.
Carefully dip each cake pop into the melted white chocolate. Gently tap and rotate until the excess chocolate falls off.
Quickly sprinkle with edible glitter or sprinkles before the chocolate hardens. If you have a cake pop stand or piece of styrofoam allow them to harden upright, otherwise return the cake pops to the lined tray to set.