Place the cake crumbs in a bowl .
Make sure they are fine crumbs with a loose texture.
Add the frosting and mix well with your hands or mixer.
Make sure you get a doughy consistency that you can roll without being too sticky.
Let rest in the refrigerator for sometime.
Grease your palms a bit.
Roll small even shaped balls and place on a cookie sheet or parchment paper.
Refrigerate for 10 minutes or till firm.
Melt the chocolates using a double boiler till liquidy.
Take out the balls.
Dip the tip of each stick in the melted chocolate and insert into the cake ball.
Place them on the parchment paper with the stick standing up.
Once all the sticks are used up, place them in the refrigerator for another 10 minutes or till hardened.
Take them out
Keep the bowl of melted chocolates, sprinkles, styrofoam and pops close to each other in such a way that you don't have to run around much.
This helps in creating less mess as well.
Take each pop and carefully dip into the melted chocolate, swirling along the way to ensure even chocolate coating.
Tap on the edge on the bowl slowly and carefully to shake off the excess chocolate.
Immediately roll them in a bowl of sprinkles and coat evenly.
Plant the sticks in an upright position on a styrofoam or any material that helps them hold up straight.
Let cool. It's ready to be popped into your mouth :-).