Using a mixer or your hands, crumble the cake. Make sure the cake is at room temperature to keep the frosting from melting.

Add 1 tablespoon of frosting at a time to the crumbled cake and mix until you get the consistency you prefer.  The filling should hold together when you pinch it, but it should not be sticky.

Melt the candy melts or melting chocolate based on the package instructions. Put 1 tablespoon of melted white chocolate into each popsicle mold.

Paint it in a thin layer to the mold's bottom and sides.

Insert the popsicle sticks and remove before the melting chocolate set to remove any remaining chocolate from that area in the mold.

Repeat creating 4 chocolate shells in your popsicle mold.

Put the mold in the freezer if you're using Candy Melts or the refrigerator if you're using melting chocolate.

Chill for 3 to 5 minutes until the candy hardens.

Scoop out 1 tablespoon of the cake filling and press it into the candy shell, leaving at least 1/16 of an inch at the top for the extra coating of chocolate.

Continue this process until all the molds are filled.

Spoon a teaspoon or so of white chocolate thinly over the top.

Scrape off any extra white chocolate using an offset spatula.

Repeat covering all the cakesicles.

Chill for about 2 minutes until the candy layer hardens

Unmold the cakesicles.

Decorate the cakesicles by drizzling more candy melts on top (I love using a different color) and topping with sprinkles (if you prefer).