Begin by baking your cake per the box directions, then allowing it to cool completely. Once cooled, crumble the cake into a large bowl.

Add in the frosting, and blend together until the mixture becomes a moldable dough that holds its shape.

Take small amounts of the cake and frosting mixture and roll them into balls about one inch in diameter.

Insert cake pop sticks into each one, ensuring they go in deep enough to hold up during the dipping process.

Arrange them on a baking sheet and freeze for about 30 minutes.

Prepare to melt your candy melts by placing each color in separate bowls.

Microwave them in 30-second intervals, stirring well after each until completely smooth and melted.

Take the chilled cake balls out of the freezer and dip each one into a melted candy melt, ensuring the entire ball is coated.

Allow any excess coating to drip off, and while the candy is still wet, press a candy eye in the center of each cake pop.

Using the black gel icing, add small dots and swirls around the candy eye for decoration.

Be creative with your designs!

Place the cake pops into a foam block to stand upright while they set.

Allow them to harden completely at room temperature for a couple of hours before serving or storing.