In a large mixing bowl, crumble cake using your hands or fork.

Add around 14 of the frosting from the container and mix well. (If it feels to dry after mixing, add more frosting. Start with a little and work your way to more.) It should be able to hold it's shape without crumbling.

Using a 1 1/2 inch cookie scoop, scrape mixture along edge of bowl to even out. Place dough mixture into the palm of your hand and roll firmly into ball shapes.

Place on a parchment lined baking pan and refrigerate or freeze for 20 minutes.

Before removing from refrigerator or freezer, place 1/3 of the pink or red candy melts into a microwave safe bowl and follow directions on back of package to melt, or use a double boiler to melt.

Take cake balls out of refrigerator or freezer. Take one lollipop stick and swirl into the melted candy about 1/4 - 1/3 way up the stick and insert into the cake ball about 1/2 way or 3/4 way through. Freeze or refrigerate for additional 20 minutes to firm up.

Melt the rest of the bag of candy melts per instructions on package and pour into a narrow glass.

Take cake balls out of refrigerator/freezer and dunk one into the candy melts narrow glass until it's covered.

Remove from candy melts and lightly tap stick on glass and turn a few times or so to remove excess candy melts.

At this time, you add sprinkles

Place stick into Styrofoam to allow candy on the cake pop to dry completely. Enjoy.