Left over cake crumbs - 5 cups (I used chocolate mud cake)
Frosting of your choice - 1/2 cup to 1 cup (approx) (I used chocolate buttercream frosting)
Dark Chocolate - 200 gms, melted over double boiler
Lollipop Stick or Kebab sticks
In a large bowl, crumble the cake with your fingers such that it resembles coarse bread crumbs. Add half a cup of frosting to start with and using a wooden spoon mix it. You can use your hand to mix the frosting into the crumbs.Take a lemon sized amount of the cake mixture and try to form a ball with the palm of your hands. If it forms a ball shape and the dough does not crumble then there is no need to add any more frosting. If the balls fall apart, add a little more frosting until the mix is moist enough to hold shape.
Continue to roll the rest of your cake mixture into balls and place them on a parchment paper lined baking sheet. Place these cake balls in the refrigerator and chill for 30 mts.
While the cakes balls are chilling in the fridge, melt the chocolate. Take a lollipop stick and dip half an inch of one end in the melted chocolate and stick it about half way through the cake ball. Do not pierce too deep or the cake ball may fall apart. The chocolate will help adhere the stick to the cake ball.
Place the cake balls back onto the parchment paper and repeat process with all the remaining balls. Place the cake pops in the freezer for another 20 mts before coating with the chocolate. If the cake balls are chilled, it will be easier to get the cake to stay on the stick while dipping and tapping the excess coating off. So don't skip this step.
Dip each cake ball into the melted chocolate ensuring that the coating covers the entire cake ball, Gently tap off the excess coating while rotating the cake pop to get a even layer all over the cake ball.
Stick them in a piece of styrofoam and allow them to dry pop side up.You can top with sprinkles or chopped nuts before the coating dries up. Serve them once the chocolate is set.