Crumble the baked cake into fine crumbs in a large bowl.
Add frosting gradually and mix until the mixture holds together when pressed.
Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
Chill in the fridge for 20 minutes to firm up.
Melt candy melts or chocolate chips with a little oil for smoothness (microwave in 30-sec intervals or use a double boiler).
Dip the tip of a cake pop stick into melted chocolate, then insert halfway into a cake ball.
Dip the entire cake pop into chocolate, tap off excess, and decorate with sprinkles.
Stick into a styrofoam block to dry completely.
Let set for 30 minutes before serving.
Store in an airtight container for up to 5 days (or freeze for longer shelf life).
