vanilla or chocolate bark
candy sprinkles, colored sugar, chocolate jimmies (optional)
Bake cake as directed on box. Cool completely.
Crumble cake into large bowl.
Mix cake crumbs thoroughly with 2/3 or up to 1 can of the frosting. Use hands or mixer.
Roll mixture into little balls and place on cookie sheet lined with wax paper. I used a mini ice cream scooper to keep the balls uniform.
Place cake balls in refrigerator and chill for several hours or 15 - 30 minutes in the freezer.
After the cake balls are chilled, melt some of the bark according to directions; dip stick in the icing and place in the cake ball.
Continue until all cake balls have sticks. Refrigerate again until sticks set (10-15 minutes)
Melt rest of the bark, rolls cake balls in icing, carefully tap off extra icing
If decorating with sprinkles, pearls or colored sugar, do so immediately after dipping in icing. The icing sets quickly.
Push sticks into styrofoam block, space pops so they won't touch.
Let cake pops set completely