Add a small amount of frosting to cake crumbs and throughly combine using your hands. Continue to  add small amount of frosting until your crumb mixture become with the consistency of clay.

Roll the cake mixture into balls. Set your cake balls on to a wax paper lined baking sheet and put them in the refrigerator until chilled.

Microwave the chocalate melts in a bowl on low power for 30 seconds at a time. Stop and stir after each 30 seconds.

Dip the end of a lollipop stick into the melted coating and then into the cake ball gently pushing until the stick is about half way through the cake ball. Set the cake pops in the refrigerator to chill the dipping.

Remove the chilled cake pops from refrigerator and dip each chilled cake pop straight down into the melted coating until the cake ball is completely covered. Remove the cake pop from the melted coating by pulling it straight up. Turn the cake pop at an angle and gently tap off any excess coating. Turn the cake pop up right and place it in a cake pop stand or glass bowl.

While the coating is still wet, you may use sprinkles.