Make cakes according to instructions on the back of the box.

Let cakes cool for 15 minutes in the pans, before inverting onto wire racks to cool for another 15 minutes.

Use 2 forks to crumble cakes completely, into a sandy texture.

Add frosting. Mix well.

Line a baking sheet with parchment paper. Roll 2 tablespoon-sized balls, compressing each so they hold their shape well. You should be able to roll roughly 30 balls. Place each ball on the baking sheet in a single layer.

Place balls in the freezer for 90 minutes or the fridge for 3 hours.

When balls are chilled, melt candy melts in the microwave, in increments of 30 seconds. Stir each increment until completely melted.

Create an assembly line (popsicle sticks, melted candy, sprinkles, cake pop stand or Styrofoam block).

Place cake balls in the fridge and remove 3 to work with at a time. Dip 3 sticks into the melted candy about ½ inch up each stick.

Push candy-covered sticks about halfway through the cake balls. Very important: now let candy coating dry completely onto the stick/cake ball (about a minute).

Then dip cake balls completely into the candy coating. Make sure the candy coating covers the entire cake ball, right to the stick. Let any excess candy coating drip off.

Decorate with sprinkle and place the cake pops upright, on the cake stand or into the Styrofoam.

Repeat for all of the cake balls.

Candy coating will set at room temperature in 10 minutes or less, or in the fridge in 5 minutes. Enjoy!