Add Cake To A Large Bowl. Crumble Until It Resembles Fine Crumbs. Add In Frosting A Little Bit At A Time Until Cake Is Moist And Can Hold A Ball Shape, Yet Still Slightly Crumbly.
Use Your Hands To Incorporate The Frosting Into The Cake Crumbs.
Use A Mini Ice Cream Scoop And Scoop Out Two Balls Of Cake Mixture. Roll The Mixture Into A Tight Ball And Place On A Plate.
Repeat Until All The Cake Mixture Has Been Rolled Into Balls.
Melt 2-4 Ounces Of White Chocolate In The Microwave.
Dip The Tip Of The Cake Pop Sticks Into The White Chocolate And Insert Into The Cake Balls About Half-Way. Refrigerate For About 20 Minutes.
Meanwhile Prepare All Of Your Decorating Supplies. Melt The Remaining Chocolate In A Large Cup. Make Sure You Have Enough Chocolate To Completely Submerge The Cake Ball.
Remove Cake Balls From Freezer. Dip Cake Balls Carefully Into The Chocolate Until Covered. Let The Excess Chocolate Drip Off.
Swirl And Tap Gently If Needed. Add The Sprinkles While The Chocolate Is Still Wet. It Will Harden Quickly.
Stick The Decorated Cake Pop Into A Styrofoam Block To Finish Setting. Place Into The Freezer To Speed Up Setting Time. Enjoy!
*For Marble Look I Put Some Melted Dark Compound In Centre Of Melted White Compound N Dip Cake Balls And Swirl Carefully.
