1. Crumble the completely cooled cake into a large mixing bowl until it resembles fine crumbs.

2. Add frosting to the crumbs, starting with 1/2 cup, and mix until a dough-like consistency forms.

3. Scoop and roll the mixture into balls, then gently taper one end to create an egg shape.

4. Place shaped eggs on a parchment-lined baking sheet and chill in the refrigerator for 30-60 minutes or freezer for 15-20 minutes until firm.

5. Melt the white candy melts in the microwave, adding shortening to thin if necessary.

6. Dip the tip of a lollipop stick into the melted white candy, then insert it halfway into a chilled cake egg.

7. Submerge the entire cake pop into the white candy melts to coat it fully, tap off excess, and place in a stand to dry completely.

8. In a separate bowl, melt a pastel-colored candy melt.

9. Add a tiny drop of contrasting gel food coloring to the pastel candy and swirl once or twice with a toothpick.

10. Quickly dip a white-coated cake pop into the swirled color, twisting as you pull it out to create a crackle effect.

11. Return the finished cake pop to the stand to dry completely before serving.