If you do not have leftover dry cake, bake a cake according to package instructions and let it cool.
Use a food processor to turn the cake into a breadcrumb consistency. If you don’t have a food processor, you can also crumble the cake by hand.
Mix the cake crumbs with your icing (use about 3/4 of the jar, but you may need to add it slowly to get the right mix). You want the mixture to be almost like dough but not too sticky from the icing. If it’s too sticky, add more cake crumbs; if it’s too dry, add more icing.
Roll the dough and form it into balls. Place on wax or parchment paper.
Chill the cake balls in the refrigerator for a few hours.
Melt your candy melts in the microwave according to the package directions. Be careful with this step to avoid overheating. If you do overheat, add some shortening to the mixture.
Turn your microwave setting down as low as possible and stir often between heating sessions. Let the residual heat of the candy melts finish the melting process to prevent overheating.
Dip the candy sticks in the candy melt mixture and insert halfway into the cake balls. Allow the candy mixture to harden on the cake balls.
Dip the cake balls in your melted chocolate coating, letting the excess coating drip off to one side. Add sprinkles before the chocolate coating dries completely. Place the cake pops in a foam board to dry if you want them to remain round.