46 lollipop sticks (each about 6 inches long); two 9.8-by-11.8-inch Styrofoam blocks; a piping bag fitted with a small round tip
Prepare the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to the package directions. Dip 1/2 inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
Microwave the candy again until melted; pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks and let set completely, about 15 minutes.
Whisk the confectioners’ sugar, food coloring and 2 tablespoons water in a medium bowl. Transfer the red icing to a pastry bag with a very small round tip. Pipe 2 circles around each cake ball, 1 on each side of the stick, then pipe stitches across the circles. Return to the Styrofoam blocks and let set completely, about 15 minutes.
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