Crumble the baked cake into fine crumbs in a large bowl.

Combine the frosting with the cake crumbs until the mixture holds together when pressed.

Roll the mixture into small balls, about 1 inch in diameter.

Dip one end of each lollipop stick into the melted chocolate and insert it halfway into each ball.

Chill the cake balls in the refrigerator for about an hour until they are firm.

Coat each pop in melted chocolate until fully covered.

Set the pops upright in foam or a stand to allow the chocolate coating to harden.