1.Combine cake crumbs and frosting in medium bowl. Roll tablespoons of mixture firmly into balls. Place balls on tray, freeze 1 hour, or refrigerate 3 hours or overnight.
2.Stir chocolate in medium heatproof bowl over medium saucepan of simmering water until smooth (do not allow water to touch bottom of bowl). Transfer one-quarter of the chocolate to a small bowl; tint blue.
3.Meanwhile, stab about 18 small holes, about 5cm apart into top of egg carton. Dip the end of a paddle pop stick into white chocolate, push the stick about half-way into a ball of cake. Repeat with remaining sticks and balls of cake.
4.Swirl cake pops in white chocolate, stand pops upright in egg carton. Refrigerate until chocolate is set.
5.Re-melt blue chocolate if necessary, dip top of pop in blue chocolate, then dip into sprinkles before chocolate is set. Repeat with remaining cake pops and chocolate. Refrigerate pops until ready to serve.
This recipe makes 18 cake pops. A quick way to make cake crumbs is to break up a ready-made cake bought from the supermarket. The cake pops become quite firm, and can be placed in a bowl or basket with little or no damage to the pops.Note