Create the dough for your cake pops by hand-crunching cooled cake into fine crumbs. In a sizable bowl, combine the cake crumbs and 1/2 cup of chocolate ganache or buttercream frosting.

Cake batter should be set aside.

Melt your melting wafers or almond bark in the microwave in 30-second increments, stirring after each, until completely melted. Note: You must add 1 teaspoon of vegetable oil or palm oil if you're using candy melts.

Your silicone cakesicle mold should fit through an ice cream stick.

A teaspoon or so of melted chocolate should be added to the mold. To coat the mold, you can use a spoon, a small offset spatula, a pastry brush, or paint brushes made from food-safe materials.

After around 15 minutes of freezing, remove any extra chocolate from the mold.

Press the cake filling into the mold's cavities while being extra careful to avoid breaking the chocolate.

Additional chocolate should be placed on the mold's top, and it should be frozen for an additional 10 minutes to set the chocolate.

Peel the mold from the top after carefully loosening one of the mold's corners in order to remove the entire pop.

Push the sticks out of the mold slowly. Use a pair of tidy scissors or a paring knife to carefully clip off any extra chocolate that is on the outside rim of your cakesicle.

Your cakesicles should sit on a baking sheet with parchment paper.

Melt colored candy melts or additional chocolate chips in a separate bowl or inside a piping bag at 30 second intervals to decorate. Cut a little hole at the bottom of your piping bag, then pipe swirls and other patterns while adding sprinkles right away.

Give your cakesicles around 15 minutes to dry.