Directions

1. Break up the cake into small pieces and place in a bowl.
   
2. Place the frosting (minus ¼ cup, reserved for later) in the bowl of a stand mixer.
   
3. Add half the cake while mixing on low; add the rest of the cake pieces until thoroughly combined.
   
4. Measure approximately a tablespoon of dough for each cake pop.
   
5. Create small balls (1¼ to 1½-inch) of the cake/frosting mixture and roll them up, then place them on a lined baking sheet. Chill for 2 hours.
   
6. Melt ¼ cup of candy melts according to package directions.
7. Dip each lollipop stick into the melted candy and insert into a cake pop. (About ¾ of the way through the ball.)
   
8. Stand them up until they set; this takes about 15 minutes. (If you have time, return them to the refrigerator; the candy will set harder.)
   
9. Melt the remaining bags of candy melts according to package direction. Very carefully, dip each cake pop into the melted candy. Gently tap off the excess candy.
   
10. You can use a thick piece of Styrofoam to stand the pops in while they dry, or you can carefully place them on a baking sheet, but one side will end up slightly flat.
    
11. Once the cake pops are dry, you can decorate. Use your imagination! You can glue on candy mustaches with a dot of white icing and let it dry.
    
12. Using Washi tape or any other colorful patterned paper, cut out bowtie shapes.
    
13. Use white icing to "glue" the bowties to the lollipop sticks.
    
14. Add candy eyes. You can buy them or make your own using white icing (place small dollops of icing on parchment paper, allow to dry, then use an edible marker to add pupils to the eyes). "Glue" the eyes on with white icing.
    
15. In a small bowl, place the reserved ¼ cup of frosting and add the cocoa powder. (If the brown isn't dark enough, add more cocoa powder.) Place in a piping tip with a grass tip. Pipe "hair" on each cake pop.
    
16. Keep refrigerated until you're ready to serve.