Bake your cake according to the box mix instructions. Once cooked, allow to completely cool.

In a large mixing bowl, add your cake and frosting. Mix well.

Using a small cookie scoop, or spoon (you can even eyeball it, but you want to make the pops as much as the same size as you can.), scoop your cake mix. With the palms of your hands, roll into a ball.

Dip your pop stick into a very small amount (the size of your pinky nail) of the melted chocolate. Then immediately stick into your cake pop. Repeat until your cake mix is done.

Prepare a cookie sheet, plate, cutting board, etc. Any flat surface will do. Add a sheet of parchment paper.

Dip each cake pop into your melted chocolate. I prefer to use a large bowl, and by using a spoon, coat each part of the cake pop. Once coated, hold the stick, and lightly tap your cake pop on the side of the bowl to remove excess chocolate. Once you feel that most of the excess is done, put your cake pop upside down (stick up). Repeat until done.

Dip about ⅓ of the cake pop in the melted orange and green chocolate. Hold the stick, and lightly bang the stick on a hard surface causing the “drip” effect. Immediately add your round sprinkles to the top of your cake pop while it’s still wet.

I like to use Styrofoam to place the cake pop in as you’ll need to allow it to dry.

Once the chocolate has dried, serve!