1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape three level teaspoons of mixture at a time into balls, squeezing firmly. Place balls on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
4.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. Sprinkle the pop with glitter. Stand upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
Use white Candy Melts in place of chocolate Melts for a whiter finishNote