Preheat the oven according to the temperature on the cake mix box and lightly grease a baking pan.

In a mixing bowl, whisk together the cake mix, eggs, oil, and water until smooth and lump-free.

Pour the batter into the prepared pan and bake as directed on the package. Allow the cake to cool fully before handling.

Break the cooled cake into small crumbs using your hands or a food processor.

Add the vanilla frosting and mix until the texture becomes dough-like and holds together when pressed.

Scoop out portions of the mixture and roll them into evenly sized balls, placing them on a parchment-lined tray.

Place the tray in the freezer for 15–20 minutes until the cake balls become firm.

Melt the pink candy melts as instructed on the package, stirring until smooth and glossy.

Dip the end of a cake pop stick into the melted candy, then insert it halfway into a cake ball to secure it.

Submerge the entire cake ball in the melted candy, gently twirling to coat evenly. Let any extra coating drip off.

Sprinkle white decorations over the coated cake pop while the candy is still wet.

Set the cake pops upright in a holder or block of styrofoam and let them harden completely.

Once firm, they are ready to serve. Store any leftovers in an airtight container to keep them fresh.