Use prepared leftover white cake- this is a great use for cake bellies. Place 100% white cake into a food processor and grind until the mixture resembles sand. Then mix in 6.25% icing fruits and 13.28% white buttercream. Mix until very well combined, kneading as needed. Lightly spray a cake popsicle mold with pan spray, using the #12 grey scoop, scoop prepared filling into molds, scrape the tops and insert a popsicle stick. Freeze overnight.
Melt white coating chocolate, for every pound of melted coating chocolate, add in 5 oz. melted shortening, then color with orange gel colors. Unmold frozen pops, dip in prepared chocolate, sprinkle with sprinkles before chocolate sets up. Melt additional white coating chocolate (do not color this batch) and pour into a piping bag. Holding the cake popsicle upright, pipe a bit of white chocolate on top, allowing it to run down the popsicle. Set back down when chocolate has stopped running on its own.