1 16 ounce can Vanilla Frosting, Not the whipped kind
2 teaspoons Peppermint Extract
16 ounces Vanilla Almond Bark
4 Peppermint Candy Canes, Crushed
30 Lollipop Sticks
Cut cake and crumble it into a large bowl, making sure that there are no large pieces. Spoon frosting and extract into the bowl and mix together thoroughly with a spatula until a “dough” is formed.
Using clean hands, roll the cake mixture into balls and place on a wax paper lined baking sheet. Place in the refrigerator to chill for about an hour.
Melt almond bark according to package directions. Dip lollipop sticks into the almond bark and then insert into cake balls. Pop back in the refrigerator until sticks are firmly in the center of the cake pops.
Dip each cake pop in the almond bark, shaking a bit to allow excess candy to drip off. Sprinkle immediately with crushed candy cane pieces and place back on wax lined baking sheet. Let candy set before serving.