Instructions:
- Prepare and bake the cake according to the box mix directions. Ensure it is completely cooled, chilling slightly if necessary.
- Once cool, crumble the entire cake into fine, uniform crumbs in a large bowl, discarding any overly browned edges.
- Add the vanilla frosting and clear vanilla extract to the cake crumbs. Use your hands to thoroughly mix until a thick, uniform 'dough' forms that holds its shape when squeezed.
- Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet and chill in the refrigerator for at least 60 minutes.
- Dip the tip of a lollipop stick about 1/4 inch into the melted candy coating (prepared in Step 7) and immediately insert it halfway into a chilled cake ball. Place back in the freezer for 10 minutes to set the 'glue'.
- Gently melt the white candy wafers with the shortening or oil in the microwave in 30-second intervals, stirring well after each interval until completely smooth and fluid.
- Remove the pops from the freezer. Hold a pop by the stick, dip it completely into the melted coating, slowly twisting it to ensure full coverage. Gently tap the stick against the side of the mug to allow excess coating to drip off.
- Immediately hold the coated pop over the bowl of sprinkles and gently roll or sprinkle them onto the wet coating.
- Insert the stick into a Styrofoam block or cake pop stand and allow the coating to set completely before serving.