b'Chocolate-Dipped Cake LollipopsGALE GANDMakes approximately 16 lollipops2 cups cake crumbs (See recipe instructions.)W cup frosting, in the flavor of your choice16 8-inch lollipop sticks, available at craft storesAssorted sprinkles, sanding sugar, chopped nuts12 ounces semisweet chocolate3 ounces white chocolate (optional, for drizzling on the lollipops)Break up a cake to make crumbs. Add the frosting and mix until the crumbs hold together. Roll the crumbs in your hand to form a ball. Place the rolled balls onto a sheet pan and insert a lollipop stick into the center of each. Freeze these for 1 hour.(You can freeze the balls for up to 30 days.)Arrange a few ramekins containing your sprinkles, sanding sugar or other decorations next to a large piece of Styrofoam, which you will use for drying the dipped lollipops. Place the semisweet chocolate and optional white chocolate into separate mixing bowls (making sure the bowls are dry), and melt over barely simmering water. Stir the chocolate to ensure even melting.When the chocolate is melted, remove it from the water bath. Dip each lollipop into the semisweet chocolate just until the ball (but not the stick) is covered. Lift the lollipop out of the chocolate and slowly spin it for about 30 seconds. Lightly press the top of the pop into the selected topping(s) or drizzle with melted white chocolate.Push the end of each lollipop stick into the Styrofoam and allow the pops to set for about 20 minutes. Then place in a container, with paper between the layers. Refrigerate for up to 7 days.71'