1-Prepare the boxed cake mix as directed on the packet, adding ¼ cup (52g) unflavored vegetable oil before mixing. Bake and let cool for 15 minutes. Run a knife around the tin edge, then turn the cake out into a bowl.

2-Once cool enough, crumble the cake with hands into fine crumbs and cool completely.

3-Make frosting by mixing ½ cup (113g) unsalted butter, 1 cup (120g) icing sugar, 1 tsp vanilla essence/extract, and 1 tsp milk with a hand or stand mixer on medium speed for 4 minutes until light and fluffy.

4-Add 3/4 of the frosting to the cake crumbs and mix until just combined. If needed, add the remaining frosting, but avoid adding too much to prevent mushiness.

5-Roll tablespoons of the mixture into round balls and place on a lined tray. Freeze for 10 minutes (or refrigerate for 30 minutes), then roll again for a smooth, round shape.

6-Freeze the cake balls again for 30 minutes (or refrigerate for 1.5 hours).

7-Melt half of the 3½ cups chocolate or candy melts in the microwave in 20-second bursts or using a double boiler until smooth.

8-Dip the tip of each of the 40 cake pop sticks in the melted chocolate, then insert halfway into a cake ball. Repeat for all sticks.

9-Dip the cake balls into the melted chocolate, swirl to coat completely, tap off excess, twirl to wrap any dripping chocolate, and quickly decorate with sprinkles or your chosen decoration.

10-Place the cake pops upright in a holder, such as a cup filled with rice, styrofoam, or a cardboard box with holes, and let set completely.

11-If the chocolate thickens while working, gently reheat it. If the cake balls soften, chill them again in the freezer or refrigerator.

12-Repeat the process for the remaining cake pops and allow them to fully set before serving.