Bake the vanilla cake according to package instructions and let it cool completely.

Crumble the cooled cake into a large mixing bowl, making sure no large pieces remain.

Add ¼ cup of vanilla frosting and mix with your hands until the texture holds together like dough.

Add more frosting in small amounts only if needed to reach a dough-like consistency.

Roll the mixture into 24 one-inch balls and place them on a parchment-lined baking sheet.

Melt a small amount of candy melts and dip one end of each cake pop stick into the melted coating.

Insert each stick halfway into each cake ball and set them upright.

Chill the cake pops in the refrigerator for 1 hour or in the freezer for 20 minutes.

Melt the remaining candy melts in a microwave-safe bowl, heating in short intervals and stirring until smooth.

Dip each chilled cake pop into the melted coating, turning to coat it evenly.

Gently tap off excess coating and decorate immediately with sprinkles or toppings before the coating sets.

Stand the cake pops upright in a foam block or cake pop stand and allow them to dry completely before serving.