Prepare cake mix according to box

Crush up cake until crumbly

Continue to crush it until it forms a doughy consistency

If your cake is dry you might need to add a little bit of melted white chocolate or frosting until it becomes doughy.

Form dough balls (approximately 1/6 of a cup)

Squeeze air from cake, smoosh it down, then slightly release pressure white rolling them, to form perfectly smooth cake pops.

Freeze cake pops for an hour

Melt a bit of white chocolate, and dip ends of cake pop sticks. Then stick cake pop sticks into cake balls.

Freeze cake pops for 30 minutes with sticks in

While they are freezing, melt your white chocolate and add a little bit of vegetable oil to thin it out (especially if your using food dye because food dye likes to thicken your chocolate)

Add food dye to chocolate

Dip cake pops and swirl them while upside-down to remove excess chocolate

Before the chocolate dries, add your sprinkles.

Store in fridge for up to 12 days or at room temperature for 10!