Break or slice the cooled cake into manageable
pieces. Crumble the pieces by hand or, for a finer
result, use the grater attachment in a food processor.
Using your hands, mix the frosting into the cake
crumbs. Add a tablespoon at a time—you may not
need it all. Too much frosting will make the pops
too wet to stay on the sticks when being dipped.
The mixture is ready once it holds together when
rolled in your hands.
Weigh out 1-oz (25-g) pieces of the mixture and
roll into balls between your hands, or form into
the required shape for your pop design.
Once shaped, put the cake balls on a plate and cover.
Place in the refrigerator for at least an hour to allow
the mixture to firm. They can be kept, covered, in
the refrigerator for up to 2 days.