Bake cake according to package directions. Let cool completely or overnight if possible.

Place cooled cake into the bowl of a stand mixer. Use the paddle attachment and turn on to the low setting. Let the mixer run until the cake is completely crumbled with no more big pieces.

Add a half cup of frosting and mix on low again. You may need more frosting depending on the humidity in the air or dryness of the cake. Start with a ½ cup and add more if needed to evenly incorporate all of the cake. Check the consistency of the cake and frosting mixture. It should come together completely without leaving any small dry crumbs in the bowl. Almost a play-doh like consistnecy.

Chill the cake pop mixture for 30 minutes or overnight. This will make the cake pop balls easier to shape.

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.