Bake the Cake: First things first, bake the cake. Just follow the instructions on the box. Once it’s baked, let it cool down. This part is important – you don’t want your frosting melting into the warm cake.

Crumble the Cake: After the cake has cooled, crumble it into fine pieces in a large bowl. You want it to be nice and fluffy with no large chunks.

Add Frosting: Mix in the 1/2 cup of frosting. The trick is to add just enough to make the cake moist and able to hold a shape. Too much frosting and your cake pops will be too soft.

Form the Balls: Scoop out some of the cake mixture and roll it into a ball. Aim for about 1.5 inches in diameter. Place these balls on a baking sheet lined with parchment paper.

Chill Out: Pop them in the freezer for about 15-20 minutes. You want them firm but not frozen.

Melt Your Coating: While the cake balls are chilling, melt the white chocolate or candy melts. You can do this in a microwave, stirring every 30 seconds until it’s smooth.

Dip and Decorate: Time to make them look pretty! Dip the tip of your lollipop stick in the melted chocolate, then into the cake ball. This acts like glue. Then, dip the cake ball into the chocolate, ensuring it’s fully coated. Tap off any excess coating.

Add Sprinkles: This is the fun part. While the coating is still wet, decorate with sprinkles. Get creative here – use your or your kids’ favorite colors.

Let Them Set: Stick the cake pops into a piece of styrofoam or lay them on a parchment-lined tray to set. Wait until the coating is completely hard.