• Crumble the cake into a large bowl. Add half the can of frosting and mix well. Test to see if the cake ball is wet enough to stick together. If not, add more frosting up to ¾ of the can.
• Make round balls of the cake mixture and place on a wax-paper lined cookie sheet. Freeze for 15 minutes before dipping.

For the Patriotic Pops:

• Melt white candy coating in a medium sized but deep bowl.
• Working in batches, remove cake balls from freezer (place extras into the refrigerator; you don’t want them frozen). Dip a lollipop stick into the melted candy and then insert into the bottom of the cake ball. Dip each pop in the melted white candy coating. Do not swirl or move the cake pop inside the melted candy. If needed, use a spoon to help you cover the entire ball with white candy. Pull straight up to remove and tap your wrist (not the stick) to remove excess candy. Place upright in a styrofoam block. Repeat with remaining pops and freeze until hardened.
• Repeat step #3 with the blue chocolate and red, dipping less of the cake pop each time to create stripes. Let harden in between each layer.

For the Cupcake Balls:

• Melt the blue candy melts and add to a squeeze bottle. Fill the candy molds with the blue candy. Pour the excess back into the bowl and freeze the mold. When solid, pop out the candy cups.
• Add a little more melted candy to the bottom of the cup. Add a cake ball and wait until it hardens. Melt your topping color candy coating and dip the cupcake ball upside down in it. Pull straight up (do not swirl) and top with sprinkles. Chill until firm.