Place the cooled cake in a large bowl and crumble it with your hands until it looks like fine crumbs.
Add the frosting and mix with a spoon until the mixture feels soft and sticky like dough.
Roll the mixture into small balls, about 1 inch wide, and place them on a tray lined with parchment.
Chill the tray in the fridge for 20 minutes so the balls become firm and easier to dip.
Melt the chocolate in a microwave safe bowl, heating in short bursts and stirring until smooth.
Insert a small stick into each chilled ball, then dip each one into the warm melted chocolate until fully coated.
Place the dipped balls back on the tray and add sprinkles before the chocolate hardens.
Let the cake balls rest at room temperature until the chocolate shell becomes firm and shiny.
