Crumble the sheet cake into a large mixing bowl. The finer the crumbs,the better. Add about 1 cup of frosting into the bowl and use a wooden spoon to mix until well combined.
To make the cake pops perfectly round you’ll need a round sphere mold. I used a 1-inch silicone half sphere mold with 15 cavities. Fill the mold with the cake pop mixture. Once filled, place in the freezer to chill for 20minutes.
Once chilled really well, place a cake pop stick into one half of the cake pops. You’ll be making two different coloured cake pops. Pink ones and white ones. For the white cake pops, dip the cake pop halves in white chocolate. For the pink ones, use pink chocolate.
Allow excess chocolate to drip off before adding another cake pop half on top using the melted chocolate as glue.
Place the glued together cake pops onto a baking tray and chill in the fridge for 20 minutes. You’ll need 8 pink coated cake and 8 white chocolate coated cake pops.
Once chilled coat the cake pops in their assigned chocolate and sprinkle with rainbow caviar sprinkles. Once completed, place on a baking tray lined with baking paper and set aside in the fridge to chill until ready to use.