To Make 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 dough for about 20 minutes.
3. Tape a sheet of parchment on a flat surface. Evenly roll out the chilled dough on top of the parchment paper with a rolling pin to about a 1/4 to 1/2-inch thickness. With a small heart-shaped cookie cutter, cut heart shapes from the dough.

To Insert the Sticks:

1. Microwave just a few wafers of chocolate until completely melted.
2. Dip a lollipop stick in the melted chocolate, and carefully insert a lollipop stick on the pointy bottom of each heart, pushing through to about halfway up each heart. Fix any cracks or bumps with your fingers. Place the shapes on a baking sheet lined with parchment paper.
3. Refrigerate the pops for about 1 hour to set the structure.

To Coat and Decorate:

1. Remove the cake pops from the fridge. Melt the chocolate candy wafers according to package instructions. If it looks too thick for dipping, stir in vegetable shortening 1 teaspoon at a time to thin it. Let cool slightly, stirring occasionally, for 5 minutes.
2. Dip each pop in the chocolate until completely covered. Gently tap the stick against the edge of the bowl to remove excess melted chocolate.
3. Once the excess chocolate is removed, immediately apply the sprinkles before the coating sets. If you want to apply an additional layer of chocolate, wait for the first layer to harden before decorating with an additional layer.
4. Stick each pop upright in the foam block to harden and allow to set completely before serving immediately, or store in the refrigerator until ready to serve.