Step 1: Bake and Cool the Cake

1. Preheat the oven and prepare the white cake mix according to package directions (typically mixing 1 cup water, 3 eggs, and ⅓ cup oil with the mix).

2. Bake in a 9×13-inch pan as directed (usually 25-35 minutes at 350°F/175°C) until a toothpick comes out clean.

3. Let the cake cool completely in the pan (about 1-2 hours).

   • Tip: Cool fully to avoid a crumbly mess. Bake the cake a day ahead to save time.

Step 2: Crumble the Cake

1. Break the cooled cake into a large bowl and crumble into fine crumbs using a fork or your hands.

   • Tip: Crumble finely for a smooth texture. Remove any hard edges or crusts for consistency.

Step 3: Form the Cake Balls

1. Add 2 tbsp white frosting to the crumbs and mix with a spoon or hands until dough-like. Add up to 1 more tbsp if needed, but avoid making it too wet.

2. Roll the mixture into 1-inch balls (about 24 balls) and place on a baking sheet lined with wax paper.

   • Tip: Use a cookie scoop for uniform balls. If sticky, chill the mixture for 15 minutes before rolling.

Step 4: Attach the Sticks

1. Melt ¼ cup white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth.

2. Dip the tip of each wooden skewer or lollipop stick into the melted chocolate, then insert halfway into a cake ball.

3. Place the baking sheet with cake balls in the refrigerator for 1 hour to set.

   • Tip: The chocolate “glue” keeps sticks secure. Chill to firm up balls for easier dipping.

Step 5: Coat the Cake Pops

1. Melt the remaining white chocolate chips (about 10 oz) in a deep, microwave-safe bowl in 15-second intervals, stirring until smooth.

2. Dip each cake pop into the melted chocolate, turning to coat fully, and let excess drip off by gently tapping the stick.

   • Tip: Work with a few pops at a time to keep chocolate smooth. Reheat chocolate briefly if it thickens.

Step 6: Decorate

1. Sprinkle red, white, and blue sprinkles over each cake pop before the chocolate hardens (within 10-20 seconds).

2. Place pops upright in a foam block or lay on wax paper to set.

   • Tip: Use a variety of sprinkles (jimmies, stars, or nonpareils) for texture. Work quickly to ensure sprinkles stick.

Step 7: Chill and Serve

1. Refrigerate the cake pops for 15-30 minutes until the chocolate is fully set.

2. Serve chilled or at room temperature for a fun, portable treat.

   • Tip: Display in a patriotic holder (like a red, white, or blue cup with foam) for a festive 4th of July look.