Prepare the cake mix as directed on the package, incorporating the additional vegetable oil along with the other listed ingredients. Bake as instructed, ensuring it is evenly cooked.

Once done, allow the cake to cool for about 15 minutes in the tin. Use a thin knife to loosen the edges, carefully turning the cake out into a large bowl. Let it rest until it’s cool enough to handle. Crumble the cake thoroughly using your hands until it forms fine crumbs. Ensure it cools completely before proceeding.

Combine the softened butter, icing sugar, vanilla extract, and milk in a medium bowl. Use a hand mixer or a stand mixer fitted with a paddle attachment to whip the ingredients at medium speed. Continue mixing for approximately 4 minutes, or until the frosting becomes fluffy and smooth.

Once the cake has fully cooled, mix three-quarters of the prepared frosting into the crumbled cake. Blend gently using a hand or stand mixer until just incorporated. Evaluate the consistency if the mixture holds together easily when rolled, no additional frosting is necessary. If it feels dry, add the remaining frosting gradually until the texture is just right. Avoid making the mixture too moist.

Scoop out portions of the cake mixture, about a tablespoon each, and shape them into smooth balls. Arrange the balls on a lined tray. Chill them in the freezer for 10 minutes or refrigerate for 30 minutes, then roll them once more for a smoother finish.

Return the cake balls to the freezer for an additional 30 minutes or refrigerate for 1 hour and 30 minutes until firm.

Melt half the chocolate or candy melts in a microwave-safe mug. Heat in 20-second intervals, stirring thoroughly between each, until completely melted and smooth. Alternatively, use a double boiler. Pour the melted chocolate into a deep cup for easy dipping. Melt more chocolate only as needed.

Dip the end of each cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all the balls.

Working one at a time, dip each cake pop into the melted chocolate, ensuring it’s fully coated. Gently swirl to cover evenly and tap the stick on the cup’s edge to remove excess chocolate. Spin the stick to catch any dripping chocolate, and quickly sprinkle decorations on before the coating sets.

Place each finished pop upright to set completely. Use a cup filled with rice, a cardboard box with holes, or a block of Styrofoam for stability.

Continue the process with the remaining cake pops. Keep an eye on the chocolate reheat if it thickens. If the cake balls start softening, chill them in the freezer for 10 minutes or the refrigerator for 30 minutes.

Ensure the cake pops are fully set before serving.