Place the pieces of cake in a mixing bowl and break it down into crumbs using your hands, fork or potato masher. You want uniform crumbs and not big chunks, otherwise the cake balls will crack and break.

Add frosting and mix it in with the crumbs until it forms a moist dough that will hold its shape once formed into balls. See notes below for other binder options.

Scoop out mixture and roll into balls, about 1-inch diameter, and place on a baking sheet. Freeze for at least 1 hour. If you are making these in advance of a party, transfer frozen cake balls to a resealable freezer bag and store in the freezer until you are ready to use.

Place your vegan chocolate in a double boiler. Add vegan butter and gently heat until melted. Do not get any water in the chocolate or it will seize.

Dip the tip of the popsicle or lollipop stick into the melted chocolate and insert gently into each frozen cake ball. The chocolate will harden quickly setting the glue that that holds the stick in place.

Working one at a time, dip each cake ball into the melted chocolate. Use a butter knife or rubber scraper to smooth it out. Keep rotating the cake ball to keep the chocolate from dripping. As it chills, it will start to set.

If using sprinkles, place them in a small bowl or plate and dip the still wet chocolate covered cake ball into the sprinkles. Place the stick of the cake pop into a brick of styrofoam and let the chocolate harden and set.