For the Cake Base:

1. In a large bowl or in the bowl of a stand mixer, crumble the cake until no large chunks remain.
2. By hand or with the paddle attachment, mix in the frosting a little at a time, starting off with just a couple of tablespoons. Mix until a dense but still crumbly dough forms that you can mold into balls with your hands. Be careful to avoid adding too much, so the mixture does not get too soft and moist. You will not need to use all of the icing. Refrigerate the filling for about 20 minutes. 
3. Measure about 2 tablespoons of the cake mixture and roll into a tight, uniform ball with your hands. Place the balls on a baking sheet lined with parchment paper. Refrigerate for about 1 hour.
4. When ready to dip in chocolate, remove the chilled balls from the refrigerator and let sit at room temperature for about 5 minutes.

For the Candy Coating Layer and Sprinkles:

1. Melt the chocolate candy wafers according to package instructions. If it looks too thick for dipping, mix in vegetable shortening 1 teaspoon at a time to thin it. Let cool slightly, stirring occasionally, for 5 minutes.
2. Dip a lollipop stick in the melted chocolate, and insert in the cake ball, pushing halfway to stop at the center. Allow to harden at room temperature, or place back in the refrigerator for a couple minutes.
3. Dip the cake ball in the chocolate until completely covered. Gently tap the stick against the edge of the bowl to remove excess melted chocolate.
4. Once the excess chocolate is removed, immediately apply the sprinkles before the coating sets.
5. Optional: For cake pops that stand up on their own, apply one chocolate wafer on the top of each cake pop, flat side facing up, using some additional melted chocolate as the glue.
6. Stick each pop upright in the foam block to harden to set completely before serving immediately, or store in the refrigerator until ready to serve.