Mix the cake ingredients and bake according to package instructions. Want brighter cake? Add food coloring to the batter. For this cake, I added about a 1/4 teaspoon of blue gel food coloring to the cake batter.

Allow the cake to cool, then crumble into a very large bowl - feel free to use your fingers if you're the messy type, I prefer a wooden spoon.

Add spoonfuls of icing to the crumbs and mix. Don't go too nuts here - if it's too squishy it will fall off the sticks. A regular box mix doesn't usually need even 1/3 of a container of frosting. Cakes that are naturally more moist need even less. The only way to know it's ready is to roll a tight ball. If it is crumbly, add another small spoonful of frosting again and stir.

Roll into balls tightly with your hands. For special occasions, you can also shape the balls into different shapes (footballs, squares, eggs, etc).

Place on a cookie sheet and freeze for at least 2 hours. This is especially important if you're putting them on sticks later.

Melt the chocolate chips along with the oil in the microwave (stir every 45 seconds) or in a double boiler. Add a few drops of the oil food coloring until you get the color you'd like.

Push the stick into the frozen ball no more than half way then dip into the chocolate, twirling to coat. Use a toothpick to clean up any drips.

Place the cake pop sticks in a styrofoam block, egg carton, or cardboard box so they stand up straight to dry.

To decorate, you can sprinkle with coarse sugar while they're still wet, or let them dry then drizzle with additional melted white chocolate.