Using a tablespoon or cookie scoop, portion out some cake into your palm and give it a few squeezes. Roll the mixture into a ball and make sure it is smooth all the way around. Place the ball in a cake mold or on a sheet pan lined with parchment. Continue until all of the cake mixture is rolled into balls.
In a microwave safe dish, melt about a ⅓ of a cup of candy wafers. Follow the package directions for melting. Heat in 30 second intervals and stir well after each 30 seconds until the chocolates are smooth.
Dip ½" of a cake pop stick into the melted chocolate and poke into the cake ball. Continure until all of the cake pops have sticks.
Chill the cake balls in to fridge for 15-20 minutes.
After cake pops have set, bring them back out of the fridge for dipping. Melt about a 1 ½ cups of candy wafers in a microwave safe measuring cup, 30 seconds at a time and stirring in between. Once the chocolate has melted evenly and you have a smooth mixture, you are ready to dip the pops.
Tilt the measuring cup with the chocolate coating on an angle and dip a cake pop, rotating through the coating until it is evenly covered. Use the side of the measuring cup to tap the cake pop stick against until the excess coating has dripped off. Top the cake pop with sprinkles.
Place cake pop in holder while the shell hardens completely.
Cover cake pops in small cake pop bags and store in the refridgerator until it's time to eat them.