Step 1 - Gather your materials: 1 box of cake mix, lollipop sticks, 1 package chocolate bark (white chocolate or yellow colored chocolate), 1 can of cream cheese frosting (16 oz), sanding sugar, food coloring spray mist, and styrofoam block.
Step 2 - Bake your yellow cake following the instructions on the box. When the cake is cooled completely, crumble into a large bowl. Mix thoroughly with your can of frosting, a little at a time, until its consistency allows you to roll it into a ball.
Step 3 - Start rolling mixture into balls. Size is bakers choice but a melon-baller gadget might come in handy. Quarter sized balls are good. Lay them on wax paper on a cookie sheet. Cover with foil or plastic and stick them in the fridge to chill for several hours (you can speed up by sticking them in a freezer).
Step 4 - Melt the chocolate in the microwave per directions on the package (you can also use candy coating, just follow directions) until the right consistency to dip balls. ONLY melt a few pieces of chocolate bark at a time as it cools quickly and starts to thicken. It's easier to work with when hot. Most recommended heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
Step 5 - Take the cake balls from the fridge. Dip your lollipop stick in the melted chocolate before inserting them half to three-quarters way in each cake ball. Put the balls with sticks back in the fridge for 5-10 minutes. When chocolate has cooled and the sticks hold in the cake balls, then dip the newly-sticked cake pops into the melted chocolate, rotating to ensure even coverage. Stand the dipped pops into styrofoam block you've already poked holes into and let drip-dry for 15 to 20 minutes.
Step 6 - Once dry decorate your pop by rolling it in sanding sugar and spraying with food coloring spray mist until the cake pops resemble dinosaur eggs. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
original idea from bellabaker