Mix cake mix according to manufacturer’s directions. Spray and lime two 10" round cake pans. Deposit 24 oz of batter into each. Bake at 350*F for 25-30 minutes, let cool completely. Depan and freeze; when frozen pulse cake in food processor to make crumbs. Mix together the prepared crumbs and 8.5 oz buttercreme until completely combined and no lumps remain. Using a #8 grey scoop, place a scoop of prepared filling in 4 oz popsicle pan that has been treated with pan spray. Each scoop will weigh 3.5 oz. Smooth the tops with an offset spatula and insert popsicle stick. Freeze for at least 4 hours, overnight is preferred. To decorate: melt white Van Leer® Shine, for every 1 pound of melted white Van Leer® Shine, add in 5 oz of melted Sweetex® then color with desired gel colors. If using either milk or dark Van Leer® Shine, do not add Sweetex; use as is. Dip frozen popsicles in the melted Van Leer® Shine and immediately top with desired sprinkles and decorations.
White Cake, Cream Cheese, Buttercreme, Buttercream, White Chocolate, Cocoa Butter, Blue, Yellow, Pink, Purple, Sprinkles