Bake cake according to manufacturer’s instructions. Cool completely. Measure 2 pounds 8 oz baked leftover cake (great use for cake bellies). Pulse in food processor until finely chopped, mix in 5 oz of buttercreme, kneading to combine. Use a # 40 plum scoop to form cake balls. Place in cooler for at least 2 hours to chill completely. Once completely cool, round balls and return to cooler. Melt white chocolate with yellow cocoa butter coloring. Dip the sticks in prepared yellow chocolate and stick into cake balls, return to cooler to set. One hour later, dip pops in either prepared yellow chocolate or melted dark chocolate, drizzle with the opposite color and let set, stick into floral foam so that balls don’t have a flat side.