Crumble the cooled baked cake into fine crumbs in a large bowl.

Mix in the frosting until well combined and holds together when pressed.

Roll the mixture into small balls (about 1 inch in diameter) and place them on a lined baking sheet.

Melt a small amount of chocolate melts; dip one end of each lollipop stick into the melted chocolate and insert it halfway into each ball.

Chill the cake balls in the refrigerator for about an hour until firm.

Dip each pop into melted chocolate until fully coated, then add sprinkles while still wet.

Allow to set upright in foam or a stand before serving.