Crumble the cake into the bowl of a stand mixer. Add 1/3 cup frosting and mix with the paddle attachment until combined. The mixture should stick together but not be too gloopy. If it’s too dry and crumbly add a tablespoon more frosting/buttercream.
Melt the chocolate or candy melts. Add a few teaspoons of melted chocolate to the cakesicles molds. Spread it along the bottom and up the sides. Insert then remove a popsicle stick in the stick insert area so that the chocolate doesn’t set over the hole. Place in freezer for a 3-5 few minutes or until set.
Using a food safe brush, brush more melted chocolate along the edges and up the sides of the mold. Insert and remove a stick in the popsicle stick insert area to make sure chocolate doesn’t set over the hole. freeze until set, 3-5 mins
Add a tablespoon of cake pop filling to the cavity of each mold. Gently press down until it fills the entire cavity, leaving about 1/16” at the top so that you can add a thin layer of chocolate to the top and make it flush with the mold. Insert a popsicle stick halfway into the cake mixture.
Chill for 10 minutes.
Remove from freezer and add a teaspoon or two of chocolate to the tops of the cake filling. Scrape off excess using an off set spatula. You want the chocolate to be flush with the mold.
Chill until set.
Carefully remove each cakesicle. Decorate as desired.