Crumble the baked and cooled cake into a large bowl until it has a fine, uniform texture.

Add the buttercream frosting to the crumbled cake and mix until well combined. The mixture should have a dough-like consistency.

Using a small cookie scoop or spoon, portion the cake mixture into 1-inch balls and gently roll them between your palms to smooth and shape them.

Place the formed cake balls on a parchment-lined baking sheet or plate. Chill the cake balls in the refrigerator for at least 30 minutes to firm them up.

Melt the candy melts or chocolate in a double boiler or the microwave, stirring frequently until smooth.

Remove the chilled cake balls from the refrigerator. Working one at a time, dip the cake balls into the melted coating, ensuring the entire surface is covered.

Tap off any excess coating by gently shaking the cake pop or lightly scraping the bottom against the side of the bowl.

Carefully place the coated cake pops back on the parchment-lined baking sheet or a cake pop stand to set.

While the coating is still wet, you can add toppings or decorations such as sprinkles, crushed cookies, or drizzled chocolate.

Let the cake pops sit until the coating is completely set, about 30 minutes to an hour.

For a professional look, insert lollipop sticks into the chilled cake balls before dipping them in the coating.