Step 1

Scrape the icing off of the cake with a spatula and place it in a mixing bowl.

Step 2

Put the cake (in pieces) into another mixing bowl. Break it up into crumbs with a spatula or with your hands.

Step 3

Once the cake is broken up, add the icing. Add small amounts at a time until the cake easily sticks together like a dough, but isn’t super sticky.

Step 4

Roll the cake dough into balls and place on cookie sheets lined with parchment paper.

Step 5

If you want to avoid flat sides of your cake pops, put the sticks in immediately and place right side up in a cup or something with holes that can hold the sticks upright and have enough space in between the pops that they aren’t touching.

Step 6

Place in freezer for approximately an hour.

Step 7

Melt chocolate and coconut oil (or small amount of shortening) in microwave at 30 second intervals, stirring well in between each interval.

Step 8

Once chocolate is fully melted and smooth, take cake pops out of the freezer and pour chocolate onto the cake pops spoonfuls at a time until fully covered. Hold the cake pop over a bowl until excess chocolate has dripped off. OR you can dip the cake ball into a small bowl of chocolate, then pull up and let the excess chocolate drip off.

Step 9

Sprinkle tops with sprinkles if you like, then place the pops in a cake pop stand or lay them flat on the parchment paper. Leave to set for 15-30 minutes.