Mix the crumbled cake and frosting in a large bowl until cohesive.
Roll a tablespoon of the mixture into a smooth ball.
Arrange the balls on a parchment-lined tray.
Insert a lollipop stick into each ball halfway.
Freeze the tray for about 30 minutes.
Melt the chocolate or candy melts in a microwave-safe bowl until smooth.
Dip each chilled cake pop into the melted chocolate, letting excess drip off.
Sprinkle toppings on the wet chocolate if desired.
Return the coated pops to the tray and let them sit at room temperature or refrigerate until chocolate hardens.