Mix cake mix according to manufacturer’s directions. Spray and lime two 10in 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. Melt together white Van Leer Shine (1 lb) and Sweetex (5 oz) and add Chefmaster Liqua Gel colors as desired. Dip frozen popsicles in the melted Van Leer Shine and immediately top with desired sprinkles.
White Cake, Cream Cheese, Buttercreme, Buttercream, White Chocolate, Cocoa Butter, Blue, Yellow, Pink, Purple, Sprinkles