Bake your cake following the box mix instructions.
Allow your cake to cool.
Crumble your cake together in a bowl with ¾ of your jar of funfetti icing.
Roll your cake mixture into balls. I place them in muffin tins to help them keep their shape. At this point you can either begin to dip them or freeze them for decorating later. Either way, you want to flash freeze or chill them for a few minutes before dipping into your chocolate.
Melt your chocolate wafers in 20 second increments. If you're adding colors, add your food color after the chocolate is melted and separated into bowls for however many colors you're using. I like to use gel food coloring because a little goes a long ways, and it's easier to control how much is added to the chocolate.
I recommend adding the melted chocolate into a small drinking glass. It is easier to dip a cake pop into a glass, and when you dip it you want to be able to submerge it.
Dip your stick into the chocolate, it acts as a sort of glue between the cake ball and the stick. Add your cake dough on the stick and dip in chocolate, fully submerging it. Remove from the chocolate and let the excess chocolate drip off.
Place into a bowl of packed sugar or your cake pop stand to harden.
To decorate your cake pops, use royal icing, an edible food pen or melted chocolate to add eyes, spots or any other accents.
Store in an air tight container or the refrigerator until ready to serve.