1. Add the cake to a bowl and break it to get fine crumbs. Next, add the buttercream (or cream cheese) and mix well. You don’t want to see any streaks of buttercream or cream cheese in the mixture. Add the sprinkles and mix them in.

2. Shape the cake mixture into 12 balls and place them on the waffle cups, pressing them lightly into the waffles to ensure they stick firmly. Place in the fridge for about 20 minutes.

3. Add the candy melts to a small, microwave-safe bowl and melt according to the package instructions. Carefully dip the waffles with the cake balls into the melted candy melts – the glaze should extend over the edges of the waffles to ensure they hold together when cooled. Place the waffles upside down and at a slight angle on a baking tray lined with baking parchment (or similar), then sprinkle the glaze with rainbow sprinkles. When all cake pops are done, place the tray in the fridge for some time so the glaze can harden properly.