Use prepared leftover baker’s request white cake- this is a great use for cake bellies. Use 2 pounds cake, grind in food processor until the mixture resembles sand, mix in 2 ounces icing fruits and 4.25 ounces buttercream. Mix until very well combined, kneading as needed. Lightly spray a cake popsicle mold with pan spray, using the gray scoop, scoop prepared filling into molds, scrape the tops and insert a popsicle stick. Freeze overnight.
For sprinkle pops: Melt Van Leer shine, color with Chefmaster colors. Unmold frozen pops, dip in prepared chocolate, sprinkle with sprinkles before chocolate sets up.
For melting pops: Melt Van Leer shine, color with Chefmaster colors. Unmold frozen pops, dip in prepared chocolate, let set up completely. Melt additional Van Leer Shine (do not color this batch), pour into piping bag. Holding cake popsicle upright, pipe a bit of white chocolate on top, allowing it to run down the popsicle. Set back down when chocolate has stopped running on its own.