Heat oven to 350°F. Spray cake pans with cooking spray. Make and bake cake mix as directed on the box using water, oil, and eggs. Cool completely.
Line cookie sheet with waxed paper. Crumble cake into a large bowl. Add frosting and mix well.
Shape into 32 balls; place on cookie sheet. Freeze until firm.
Remove several cake balls from the freezer at a time. Dip tip of 1 lollipop stick 1/2 inch into melted White candy and insert stick into 1 Cake Ball no more than halfway. Place in refrigerator.
Once set, Dip each cake ball into melted WHITE candy to cover; tap off excess and immediately sprinkle Sanding Sugar over top of WET candy coating. Hold the cake pop over a small bowl to catch the excess sprinkles to reuse. Place the opposite end of the lollipop stick into the Foam Block and Let Set.
Cut a 4-inch circle out of white paper. Cut the circle in half and wrap it around the bottom of the cake pop. Tape or glue ends together to secure.
Repeat using different colored sugar sprinkles if desired.