Using your hands, roughly break up the cake, including icing, into small pieces and place in a large bowl. Continue breaking it into smaller pieces until finely crumbled. Add the frosting and mix with a wooden spoon until combined. Divide the mixture evenly into 12 portions and roll each portion into a smooth ball. Place on a baking paper-lined tray.

Dip 2cm of one end of each lollipop stick into the melted chocolate. Push one lollipop stick halfway into each cake ball and return to the tray. Freeze for 30 minutes or until set.

Meanwhile, transfer chocolate to a heatproof microwave-safe mug. Microwave on MEDIUM (50%) for 1 minute or until smooth. Dip one cake ball into the melted chocolate and rock backwards and forwards until fully coated. Pull the stick up and out of the chocolate, gently tapping it on the side of the mug to drain excess chocolate and remove air bubbles.

Place the cake pop (stick upwards) onto the tray. Working quickly, position the icing flower and sprinkles on top. Repeat with the remaining cake balls, chocolate, flowers, and sprinkles. Stand for 10 minutes or until set. Serve.