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1
Line a baking sheet with parchment paper; set aside.
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2
Place the cake crumbs and frosting in a large bowl and mash them together with a spoon just until a dense, moist dough forms and the frosting is evenly incorporated with no visible lumps.
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3
Using your hands, roll the mixture into 16 (1-1/2-inch) balls (about the size of a ping-pong ball) and place them on the prepared baking sheet.
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4
Place the baking sheet in the freezer until the cake balls are firm but not frozen, about 30 minutes.
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5
Meanwhile, line a second baking sheet with parchment paper.
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6
Place the sanding sugar in a small bowl and set it and the baking sheet aside.
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7
When the cake balls are ready, place the Candy Melts in a medium microwave-safe bowl and microwave on high, stirring every 30 seconds, until melted and smooth.
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8
(The mixture should be the consistency of softly whipped cream.)
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9
If its too thick, add vegetable oil, 1/2 teaspoon at a time, until it reaches the desired consistency.
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10
(Alternatively, fill a medium saucepan with 2 inches of water and bring it to a boil over high heat.
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11
Reduce the heat to low so the water is just simmering.
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12
Place the Candy Melts in a heatproof bowl large enough to sit over the water without touching it.
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13
Stir until melted.)
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14
Remove 2 of the cake balls from the freezer.
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15
Dip 1/2 inch of a lollipop stick into the melted candy, then insert it about 1 inch into a cake ball.
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16
(The melted candy coating helps the cake ball stay on the stick.)
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17
Immediately dip the cake ball into the melted candy and turn to coat completely.
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18
Gently tap and twirl the stick several times on the edge of the bowl to form a thin, even coating, letting the excess drip off.
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19
Immediately dip the cake pop into the sanding sugar, turn to coat, and sprinkle additional sugar as needed to coat the pop completely.
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20
Hold the cake pop upright until the coating starts to set, about 30 seconds to 1 minute.
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21
Place on the second prepared baking sheet.
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22
(Dont worry, the coating will be set enough that the pops will retain their round shape after you lay them down.)
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23
Repeat with the second cake ball, then repeat with the remaining cake balls, coating 2 at a time.
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24
(If the melted candy starts to cool and thicken, reheat until its melted again.)
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25
Let the cake pops sit at room temperature until the candy coating is completely set and hardened, about 15 minutes.
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26
Store at room temperature in an airtight container for up to 1 week.
