Crumble the cooled cake into fine crumbs in a large bowl, no chunks larger than a pea should remain.

Add the frosting a few tablespoons at a time, mixing with your hands until the mixture holds together when pressed.

Roll the mixture into 24 balls, about 1 1/2 tablespoons each, and set them on a parchment-lined tray.

Chill the balls in the freezer for 15 minutes, until firm but not frozen solid.

Melt about 2 tablespoons of candy melts, dip the tip of each stick into it, and insert the stick halfway into each cake ball.

Chill the sticked pops for another 20 minutes, until fully firm.

Melt the remaining green and white candy melts in separate bowls, dip each pop straight down and lift, turning gently so the coating covers evenly.

Tap off excess coating, sprinkle with sanding sugar while wet, and stand the pops upright in a block or tall glass to dry for 20 minutes.