Cover florist foam with foil and set aside.
Using a fork; crumble cake into large bowl. Mix cake crumbs with 1/2 can of prepared frosting. Add up to an additional 1/4 can until the mixture begins to stick together.
Form the mixture into 1 1/2" balls. Place balls on baking sheet lined with waxed paper and place in freezer for 20 minutes or until firm.
Place Candy Melts in microwave and heat according to package directions until melted and smooth.
Dip lollypop stick tips (1 1/2 inches deep) into melted candy and then insert sticks into chilled balls. Dipping the sticks into the melted candy before inserting them into the balls is critical. It acts as 'glue', ensuring that the sticks won't lift out of the pops.
Holding the pops by their sticks; spoon melted candy over the pops until covered and sprinkle with decorative candies/dots/sugars/pearls/etc.
Immediately insert stick into the foil wrapped florist foam, and allow the cake pops to dry before serving.