Ghostly Lemon Cake Pops

Directions

1. 1
   Crumble the cake into a food processor.
2. 2
   Add the butter, lemon zest, lemon juice and sugar and pulse to combine.
3. 3
   Transfer the mixture to a bowl and shape into 18 mounds.
4. 4
   Gently press them into ghost shapes and ease each one onto a popsicle stick.
5. 5
   Stand the pops upright in a large piece of Styrofoam.
6. 6
   In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted.
7. 7
   Stir until completely melted and cooled to 88 on an instant-read thermometer.
8. 8
   Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl.
9. 9
   Stand the pops upright in the Styrofoam and let the chocolate set.
10. 10
    Use the edible decorating pen to draw faces on the ghosts and serve.