24 Hours before you plan to make the cake pops, bake the cake per box instructions. Once baked, crumble and mix well with the cake icing. Refrigerate until ready to make the cake pops.
Remove the cake mixture from the refrigerator when ready to make the cake pops. Using a small food scoop or cake pop mold, roll the cake pops into golf ball size pieces.
Place a sucker stick in the bottom of each ball, sticking it about halfway through the ball. Set these aside.
Melt the chocolates in a microwave-safe bowl on high temp, stirring every 30 seconds until completely melted.
At this point, you will want to put something down under where the cake pops will set up. The chocolate is drippy and sticks to surfaces. Wax paper, parchment paper, or newspaper underneath will work.
Dip the cake pops into the melted chocolate to cover well. Sprinkle with the sprinkles of your choice and allow to cool.
If you have the cake pop holder that holds each cake pop separately, then do that. If not, turn an egg carton upside down and poke the sucker sticks through the styrofoam to hold them till dried.
Once dried, you will want to cover the cake pop with a cover like a cellophane bag or plastic sandwich bag, tying with a cute ribbon.
