Step 1

Prepare the cake mix as directed on the box leaving out the oil, and bake as directed. Let cake cool completely.

Step 2

Crumble the cake into a bowl.

Step 3

Add 1/3 cup frosting to the crumbled cake and mix together with your hands to blend it all together well.

Step 4

Add more frosting if desired. Use as much as the full 16 oz container if needed.

Step 5

Melt the candy melts or almond bark completely. Add a couple of drops of vegetable oil if using melts to make chocolate smoother.

Step 6

Spoon 1 tbsp melted chocolate or almond bark into one cavity of the popsicle mold.

Step 7

Using the paintbrush or spoon, brush the chocolate up the sides of the mold until chocolate cover the entire cavity.

Step 8

Before the chocolate dries in the cavity, insert a popsicle stick and remove it immediately. This will ensure the space is clear to insert the stick when ready.

Step 9

Repeat this process for the remaining cavities in the mold.

Step 10

Place the mold in the refrigerator or freezer and let chill for 3 - 5 minutes or until hardened.

Step 11

Remove mold from the fridge and allow to sit at room temperature for about 10 minutes.

Step 12

Paint a second later of melted chocolate just around the top edges of each popsicle cavity. Chill for approximately 2 - 3 minutes until hardened.

Step 13

Take approximately 1 tbsp or cake ball filling and gently press into the candy shell making sure not to press too hard and break the hardened chocolate.

Step 14

Leave approximately 1/16 of an inch at the top of the mold to add more melted chocolate. Be sure the cake ball filling is touching the candy shell completely.

Step 15

Insert a popsicle stick into the cake filling through the hole at the end of the mold.

Step 16

Spoon about 1 tsp of white chocolate over the cake filling and spread into a thin layer. Scrape off any excess chocolate using an offset metal spatula for a smoother, flat surface.

Step 17

Put cakesicles into fridge or freezer for 3 - 5 minutes or until chocolate hardens.

Step 18

Gently press the pops out of the silicone mold.

Step 19

Place the cakesicles on a baking sheet lined with parchment paper.

Step 20

Use a sharp, thin knife to remove excess chocolate around the outer edges of cakesicle once they reach room temperature. The excess pieces will stick to the outer shell if it is still cold.

Step 21

Melt colored candy melts in microwave-safe bowls or directly inside a piping bag.

Step 22

Microwave in 30-second increments until the melts are smooth and completely melted.

Step 23

Cut a small opening at the bottom of the piping bag and begin creating and decorating.

Step 24

Add sprinkles to decorated areas, if desired, before the chocolate dries so that the sprinkles will stick.

Step 25

Let dry for approximately 15 minutes before serving.