Method

• Prepare the spiced/carrot cake mix as directed on the box. Let it cool completely.
• Using a fork, shred the baked cake into crumbs. Set aside.
• In a mixing bowl, combine cream cheese, milk and icing sugar. Add small amounts of more milk or icing sugar until desired frosting consistency is reached. **Side note: store bought cream cheese frosting will do just fine, too!
• A few tablespoons at a time, begin adding and mixing the cream cheese frosting into the crumbled cake. The exact amounts will differ to each person depending on the dry/moist consistency of the cake crumble. The mixture should be able to be balled up in your hands, with a bit of crumble when it's at the desired consistency.
• Take a heaping tablespoon of the mixture, and begin balling in your hands into tear drop shapes, and placing on a parchment lined baking sheet. Once you've done that, gently insert the pretzel sticks into the pointed end of the teardrop shapes.
• Chill in freezer for 30 minutes.
• Once the cake pops are chilled, you can begin preparing your melted chocolate for dipping. In a microwave safe bowl, melt your chocolate wafers at 30 second intervals, stirring between intervals until completely melted.
• Pick up the cake pop by the pretzel handle, and dip into the chocolate. Using a spoon, scoop up extra melted chocolate to completely coat the pop. Shake all excess chocolate off, and place back on the parchment lined baking sheet. Note: If the chocolate pools at the base of the pop when you set it down, you didn't let enough excess chocolate drip off. Try to gently shake off as much as possible for the best results when plated.
• Let cool and harden at room temperature, and serve when ready!