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Mix crumbled cake with sweetened condensed milk until fully mixed; form mixture into small balls. Dip craft sticks into dark chocolate and insert into balls to make pops. Refrigerate for 15 minutes.
Separate white chocolate into batches and use gel food coloring to color. Cover cake pops with dark chocolate; top with the chocolate sprinkles. Used colored white chocolate to decorate cake pops. Place on a tray lined with waxed paper and let dry.