In a medium bowl, combine the crumbs with enough preserves to make them moist, and stick together when you grab a handful and squeeze gently.
Line a baking sheet with parchment paper. Form 1-inch balls with the crumb mixture and place on sheet.
Freeze cake balls for at least 1 hour, until frozen.
In a double boiler, melt the white chocolate chips over low heat until melted.
Take out the cake balls and have the sprinkles in bowls, ready to use. Also have the Styrofoam blocks ready.
Dip ½ inch of the cake pop stick into the chocolate, and stick into the middle of a cake ball.
Dip the cake ball into the chocolate, making sure you dip some of the base of the stick too, as once it hardens, the chocolate will help keep it on the stick. Twirl gently to remove excess chocolate.
Decorate with orange sprinkles, or decorate as desired.
Place in Styrofoam block to harden. Repeat with the rest of the cake pops. Once hardened completely, serve.
Makes about 18