Once the cake is cool, crumble it into the frosting bowl. You want to be quite thorough. Make sure there are no large cake chunks. With the paddle attachment, mix the frosting and cake on low speed until it comes together.
Roll into 1 tablespoon sized balls. Place the balls on a wax paper or parchment lined baking sheet.
Chill the cake balls in the fridge for 2 hours (or overnight), or chill in the freezer for at least 1 hour.
Melt the chocolate in a 2-cup liquid measuring cup. (Note: if using pure chocolate make sure you chop the chocolate before melting AND add ½ tsp vegetable oil to thin it out. This will make the coating smoother and all around better for coating the cake pops).
Dip the ends of the lollipop sticks in the melted chocolate, you want the top 1/2 “ inch of the stick coated in chocolate, then insert the stick into the center of the chilled cake ball, pushing the cake ball about ½ way to ¾ the way through the ball. Repeat until all cake balls have a lollipop stick inserted in it.
Place the cake pops back on the baking sheet and freeze for 30 minutes or until cold and firm.
Dip the cake ball into the chocolate coating until it is completely covered. Gently tap the lollipop stick against the side of the measuring cup to allow excess chocolate to drip off.
Immediately after dipping in the chocolate, roll the cake pop in the sprinkles OR sprinkle the sprinkles overtop of the wet chocolate.
Place the cake pops in a Styrofoam block to set. (This is the best way to get them to set without ruining the beautiful appearance!) Cake pops will set in 1 hour at room temperature.
Continue until all cake pops are done. Let set at room temperature. Store the coated cake pops at room temperature for up to 5 days, store in the fridge in an airtight container for 1 week.