Using your hands, roughly break up cake, including icing, into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Add frosting and mix with a wooden spoon until combined. Divide mixture evenly into 12 portions and roll each portion into a smooth ball. Place on a baking paper-lined tray.

Dip 2 cm of 1 end of each lollipop stick into melted chocolate. Push 1 lollipop stick halfway into each cake ball. Return to tray and freeze for 30 minutes or until set.

Transfer melted chocolate to a heatproof microwave-safe mug. Microwave on MEDIUM (50%) for 1 minute or until smooth. Dip 1 cake into melted chocolate, rocking backwards and forwards until fully coated. Pull stick up and out of the chocolate, gently tapping the stick on the side of the mug to drain excess chocolate.

Place cake (stick upwards) onto tray. Working quickly, position icing flower and sprinkles on cake. Repeat with remaining cake, chocolate, flowers, and sprinkles. Stand for 10 minutes or until set. Serve.