Crumble the leftover cake into a large mixing bowl using your hands or a fork.

Add the frosting and mix until it forms a dough-like consistency that holds together easily when pressed.

Scoop the cake mixture into your cakesicle mold, pressing it in firmly and leveling the top.

Insert popsicle sticks and freeze for about 30 minutes or until solid.

Melt white candy melts in the microwave, stirring every 30 seconds until smooth. Add coconut oil to thin, if needed.

Carefully remove the chilled cakesicles from the mold and dip each one into the white coating, tapping off any excess.

Set on parchment paper to firm up completely.

Mix powdered sugar with a little water until smooth, then divide into bowls and tint with red and blue food coloring. Transfer each color to a zip-top bag and snip off a tiny corner for drizzling.

Drizzle the red and blue over the cakesicles and add sugar pearl “stars” before the drizzle sets.

Let everything cool and harden before serving, storing, or wrapping.