Add powdered sugar 1/2 C. at time, whipping well after each addition, until desired sweetness.
Forming cake bites:
Cut off the edges of the cake and discard. Using a butter knife, carefully scrape off the top layer of the cake.
Flip the cake over in pieces. Scrape off the bottom and discard.
Crumble up cake well.
Add 1/2 cup of frosting. Mix together.
To form: scoop up enough mix to make 1″ ball, squash it together, then roll the ball back and forth between your hands.
Refrigerate at least 2 hours.
Prep the "feathers"
Melt a small amount of chocolate at 50% power for 30 seconds. Stir well (even if nothing looks melted). Repeat at 20 second intervals until melted.
Smear a small amount of chocolate around the top part of the cookie. It should be wide enough for 5 candy corns.
Place center candy corn first.
Then add another two on each side. Best technique is to press the edge of the candy corn closest to center down first..then "roll down" the rest, pressing the excess chocolate down instead of up between the corns.
Place last two candy corns on the outer edges.
Set aside to dry.
Melt chocolate at 50% power for 30 seconds. Stir well (even if nothing looks melted). Repeat at 20 second intervals until melted. Be very careful not to overheat.
Dip end of lollipop stick in chocolate.
Stab cake pop about 3/4 of the way through with coated stick.
Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered.Once covered remove and softly tap and rotate until the excess chocolate falls off.
Place coated cake pop on top of prepared "feathers."
While chocolate is still wet, place candy corn on for nose. Use heart-shaped sprinkle, upside down, for mouth. Add candy eyes.