Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.
Pre-baked cake and frosting may be stored in freezer and refrigerator respectively for up to two weeks. Thaw cake fully and mix as instructed.
Any flavor of cake and icing can be used.
Directions for baking cake are based from the specific brand used. Follow box instructions for making cake if using a different brand.
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