Step 1: Crumble your pre-baked cake into a large bowl until it reaches a fine, sandy texture.
Step 2: Add the frosting one tablespoon at a time to the cake crumbs, mixing by hand until the mixture holds together when pressed, similar to dough.
Step 3: Melt the chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
Step 4: Spoon about 1-2 tablespoons of melted chocolate into each cavity of a silicone popsicle mold. Use a spoon or a clean paintbrush to coat the bottom and sides evenly.
Step 5: Carefully slide the popsicle sticks into the designated slots of the mold while the chocolate is still wet, then remove them (this clears the path). Place the mold in the freezer for 5 minutes to set.
Step 6: Once set, take a small amount of the cake mixture and press it firmly into the chocolate-lined cavities, leaving about 1/8 inch of space at the top. Re-insert the popsicle sticks into the cake.
Step 7: Cover the back of the cake with more melted chocolate, scraping off any excess with a spatula to create a flat surface. Freeze for an additional 10-15 minutes until fully hardened.
Step 8: Gently peel back the silicone mold to release the cake popsicles and decorate as desired with extra chocolate drizzles or sprinkles.