Crumble the cake – I find that using a fork works well. You can also use your fingertips.

Add the frosting until the crumbs form a dough-like consistency.

Roll the mixture into 1 inch (in diameter) sized balls and place on a parchment paper lined baking sheet

Dip a lollypop stick into melted chocolate and place into the center of the ball. Repeat this procedure with the rest of the balls.

Place the tray into the freezer (for around 30 min – 1 hours) making sure the sticks are up straight.

Dip into remaining melted chocolate.

Pour the melted chocolate into a tall glass- this makes it easier to tip. Hold the stick and dip the cake pop straight into the chocolate, tapping off the access. You’ll need to work quickly as the white chocolate hardens on the cool ball pretty quickly!

Place 2 M&Ms on either side of the pop and connect with the colored liquorice strips. Make sure the strip is a good length- not too long or short.

Make a face using the black/ brown sprinkles- alternatively wait till the chocolate has hardened then use a edible black pen or a thin paintbrush dipped in black food coloring to draw on the face.

Place the heart sprinkle in the middle so that the bumpy side is pressed into the chocolate.

Gently push the lollypop stick into the Styrofoam block to let the cake ball continue to harden.

Pour the melted chocolate into a tall glass- this makes it easier to tip. Hold the stick and dip the cake pop straight into the chocolate, tapping off the access.

Place the confetti sprinkles to form eyes.

Place a red M&M or sprinkle in the center to form a nose.

Press the Pretzels on the top to form antlers.

Once the chocolate has hardened, dip a thin paintbrush into black food color and dab the white confetti with black to form eyeballs. Then make a smile under the red nose. Alternately do this with an edible pen.

Gently push the lollypop stick into the Styrofoam block to let the cake ball continue to harden.