Step 1

Cut cake into pieces; add to a stand mixer fitted with paddle attachment. Cover sides of bowl with a towel to prevent crumbled cake spilling out. Beat cake pop mixture at low speed until crumbled into fine crumbs. Add enough frosting, heaping spoonfuls at a time, until mixture is desired cake pop consistency. (If using a frosted cake, you won’t need as much frosting. If using only half of a leftover cake, you’ll also use less.)

Step 2

Portion cake mixture into small balls using a small cookie scoop, and arrange on cookie sheets. Roll each cake ball between hands to smooth. Freeze for 30 minutes.

Step 3

Meanwhile, melt chocolate according to package instructions. Remove balls from freezer, and dip each ball into melted chocolate using a spoon to help ensure entire ball is coated. Arrange on a parchment paper lined baking sheet. Decorate by drizzling with additional melted chocolate or colorful sprinkles, if desired. Store in an airtight container in the refrigerator.