Use prepared leftover baker’s request white cake- this is a great use for cake bellies. Use 2 pounds frozen cake, grind in food processor until the mixture resembles sand, mix in 5 ounces buttercream. Mix until very well combined, kneading as needed. Lightly spray a cake popsicle mold with pan spray, using a #8 gray scoop, scoop prepared filling into molds, scrape the tops and insert a popsicle stick. Freeze overnight.
Melt white Van Leer® Shine; for every pound of melted shine, add in 5oz melted Sweetex®, then color with Chefmaster® colors. If using either Milk or Dark Van Leer® Shine, do not add Sweetex®; use it as is. Unmold frozen pops; dip in prepared chocolate and place on a papered sheet pan to dry. Fill multiple pastry bags with the remaining colors. Decoratively drizzle each pop as desired and immediately decorate with sprinkles before chocolate sets up.