For the cake pops, finely crumble the sponge cake batter. Mix the cream cheese with the soft butter, the powdered sugar and the rum. Gradually fold the cream cheese mixture into the crumbs until the mixture is easily moldable.
It should not be too moist! Form about 20 small balls from the mass and put them in the refrigerator for about 1/2 hour. In the meantime, chop the chocolate coating and melt it over a warm water bath.
Dip the wooden sticks one by one about 1 cm deep into the chocolate coating and stick them into the balls. Place on a plate and chill again for 15 minutes.
The chocolate on the sticks serves as glue. Then dip each cake pop at a slight angle and turn to coat with the chocolate.
Shake off the excess chocolate coating by lightly tapping the edge of the bowl and while still wet, decorate as desired and allow to dry.