Crumble the leftover cake into fine crumbs using a stand mixer. If the cake is dry, add a little frosting to help bind the crumbs together.

Using a spoon, take portions of the cake crumbs and roll into one inch balls. Place on a baking sheet lined with parchment paper.

Put the baking sheet in the freezer for 30 minutes to firm up the cake balls.

In a microwave safe bowl, melt candy melts or chocolate chips according to package instructions. You can add a tablespoon of coconut oil if needed. Stir until smooth and creamy.

Dip each cake pop into melted chocolate, swirling to coat completely. Allow excess chocolate to drip off before placing the cake pop back onto the parchment lined baking sheet.

While the chocolate has not yet dried, add sprinkles or toppings if desired.

Place the baking sheet in the fridge for 30 minutes to allow the chocolate to set completely.