Bake the cake mix according to package directions, then let it cool completely (about 30 minutes). Break it into crumbs in a large mixing bowl—no big chunks, please! Use your hands or a food processor for uniform bits.

Dollop in the frosting a little at a time, stirring until the mixture holds together like play-dough. If it’s too dry, add a teaspoon more frosting; too wet, sprinkle in a bit more crumbs.

Scoop roughly 2 tablespoons of cake mixture and roll into a smooth ball. Place on a parchment-lined baking sheet. Repeat until you have 18–20 balls. Pop the tray in the fridge for 15 minutes to firm up.

Microwave candy melts and oil in a microwave-safe bowl in 30-second bursts, stirring between until silky—around 1½ minutes total. A drizzle-ready consistency is key.

Dip each stick into the melted candy (about ¼-inch) then gently push into a chilled cake ball, about halfway through. Return to the fridge for 10 minutes—this “glue” step keeps pops secure.

Holding the stick, dip the cake pop into the candy, tapping off excess. While still wet, sprinkle or drizzle with contrasting melts using a fork or piping bag. For neat stripes, transfer melts to a zip-top bag, snip a corner.

Stand sticks upright in a Styrofoam block or a cake pop stand. Let them set at room temperature—no fridge needed—or speed things up with a 5-minute chill.