First, you're going to cook your cake according to the directions on the box.

Once finished cooking, remove from oven and allow to cool completely.

Line a cookie sheet with wax paper.

Crumble cake into a large bowl, add about ½ of frosting and mix. Try to form a ball; if the cake sticks together and you can form a tight ball that holds together, you are in good shape. If not, you’ll need to add a little more frosting. I added a bit of glitter to the inside of the cake pops, too. This is entirely optional.

Form 1 ½ inch balls out of the cake and frosting mixture and place on the wax paper.  Place the cookie balls into the freezer for about 30 minutes or so.  They should be firm, not frozen.

Place sanding sugar or edible glitter into a small bowl and set aside for later.

Melt the candy melts in the microwave or a melting pot.  Don’t warm too much; it will make the melted candy melt too thick.  The consistency should be about like whip cream.  If you need to thin it up a bit, add a tiny bit of oil—not too much Add ¼ teaspoon at a time if needed.

Dip one of your lolly pop sticks into the melted candy melts and insert it into the cake ball.  You’ll want it to be about 1 inch into the cake ball; set it aside to dry and grab another.  Once you are finished, the melted candy should be dry enough to start dipping.

One at a time, dip each cake ball into melted candy and gently cover the cake ball in the melted candy, allowing excess candy to run off the cake ball before removing it.  You may want to dip it two or three times; it just depends whether it’s completely covered or not.

While the cake pop is wet, dip or gently sprinkle the sanding sugar or editable glitter and cover the cake ball completely.

Allow cake pops sit for about 1 hour or until the outside candy layer is completely dry.  Do this at room temperature.