Bake the cake as instructed on the boxed cake mix and allow it to cool down to room temperature.
Now trim off the outer golden layer because it tends to be too dry to form the cake pop.
In a large bowl, crumble the cake into fine crumbs using your hands. Add 2 tbsp of vanilla frosting and mix with a spoon or your hands.
Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove the extra cake from the sides and roll the ball with your hands to smooth any imperfections. This step is optional. You can always just round it out with your hands alone.
Insert the sticks - Melt 1/4 cup of candy melts in a small bowl. Heat in 30-second intervals to prevent the candy from overheating.
Dip the tip of each cake pop stick into the melted candy and insert it into the cake ball about halfway through. Place each cake pop onto a baking sheet and transfer to the freezer for about 15- 20 minutes. Don’t keep them there too long or they will become too cold and cause the hot melted candy to crack after you dip them.
Thin out the candy melts before dipping- Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30-second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening or melting aid chips (preferably) and mix well with a whisk. Then pour the melted candy into a tall narrow cup.
Dip the cake pops- Now remove the cake balls from the freezer and dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
Now decorate the dipped cake pops with sprinkles or nonpareils while the candy coating is still wet. That way the sprinkles adhere well.
Place in a Styrofoam block and let it stand for about an hour. Store at room temperature.
Can I Make them ahead of time?Yes, I like to make cake pops a few days ahead of time and keep them in an airtight container at room temperature. Thinning out candy meltsI highly recommend using dipping aid chips to get a smooth and thinner consistency on the melted candy melts.