1.Process cake and frosting until mixture just comes together. Push tablespoons of the mixture firmly into a 12-hole (1-tablespoon/20ml) mini muffin pan. Place pan in the freezer, freeze 1 hour
2.Carefully remove cakes from pan using a flat-bladed knife. Reshape cakes, if necessary.
3.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Divide chocolate evenly between three small bowls; tint pale blue, pink and yellow.
4.Dip the end of one stick into the chocolate, then push it about halfway into the base of a cake. Return to tray. Repeat with remaining sticks and cakes, alternating chocolate colours. Place in the freezer for about 5 minutes to set.
5.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block until set. Repeat with remaining cake pops and chocolate, alternating colours (you will have four pops in each colour). Re-melt chocolate as necessary.
6.Divide icing into three balls. Tint icing pale blue, pink and yellow. Wrap each ball in plastic. Dust a surface lightly with cornflour. Unwrap blue icing and roll into a 5mm sausage. Cut into four equal lengths. Brush the top of four cake pops with a little water. Wrap icing in a spiral on top of pops. Repeat with remaining icings.
7.Lightly brush icing with a little water, scatter with sprinkles and hundreds and thousands. Re-melt chocolate if necessary. Use a little chocolate to secure Smarties to tops of cakes.