Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.Checkpoint: You are ready to move on when the oven is fully preheated and the pan is prepared.

Prepare the cake mix according to box directions using the eggs, vegetable oil, and water. Pour the batter into the prepared pan and bake for 28–33 minutes on the center rack. The cake is done when a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan.

Remove the cake from the oven and let it cool completely on a wire rack at room temperature for 60–90 minutes. Do not rush this step — warm cake creates a wet, sticky mixture that won't roll properly.Checkpoint: You are ready to move on when the cake feels completely cool to the touch with no warmth remaining.

Break the cooled cake into chunks and crumble it into a large bowl by hand or pulse briefly in a food processor until no large lumps remain. You want fine, even crumbs throughout.

Add frosting 1–2 tablespoons at a time, mixing well after each addition. Stop adding frosting when the mixture just holds together when you press a small amount in your palm — about 1/3 to 1/2 cup total. The mixture should not feel wet, sticky, or leave residue on your fingers.Checkpoint: You are ready to move on when the mixture holds a ball shape without cracking or feeling greasy.

Use a small cookie scoop or tablespoon to portion the mixture. Roll each portion between your palms into a smooth 1–1.5 inch ball. Place balls on a parchment-lined baking sheet without touching each other.

Refrigerate the cake balls for 30–60 minutes until they are firm and hold their shape without flattening when pressed lightly.Checkpoint: You are ready to move on when the balls feel solid and cold all the way through.

Place 2 tablespoons of candy melts in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring between each, until fully melted and smooth. This takes about 1–2 minutes total. Dip the tip of each lollipop stick about 1/2 inch into the melted coating, then insert the stick halfway into a chilled cake ball. Repeat for all balls.

Return the cake pops (sticks up) to the baking sheet and refrigerate for 15–20 minutes until the coating at the base of each stick is fully hardened and holds the stick firmly in place.Checkpoint: You are ready to move on when the sticks do not wiggle when gently nudged.

Melt the orange and black candy melts separately in microwave-safe bowls at 50% power in 15–20 second intervals, stirring each time, for about 2–3 minutes total. Add 1 tablespoon of vegetable shortening per 8 oz of melts and stir until the coating is smooth, glossy, and fluid. Pour each color into a tall narrow glass for easier dipping.

Remove the cake pops from the refrigerator and let them rest at room temperature for 5 minutes. This prevents the coating from cracking due to temperature shock.

Hold one pop by the stick and dip it straight down into the melted coating until fully submerged. Lift it out and tap your wrist gently — not the stick — to let excess coating drip off. The coating should look smooth, even, and opaque with no bare spots.

Immediately while the coating is still wet, add Halloween sprinkles, candy eyeballs, or other decorations. Work quickly — the coating begins setting within 1–2 minutes. Stand each finished pop upright in a Styrofoam block or cake pop stand.

Allow all pops to set completely at room temperature or in the refrigerator for 15–30 minutes until the coating is fully hardened and no longer tacky to the touch.

Once set, use the black gel writing icing to draw jack-o-lantern faces, mummy wrapping, monster expressions, or spiderweb details on each pop. Let the gel dry for 5–10 minutes before serving or packaging.