The mixture should stick together (it should be firm and not mushy). If it doesn’t stick together, add more frosting, one tablespoon at a time until you get the correct consistency.

Pack the mixture into the cake puck molds, push the mixture into a mold to pack each one as tight at you can, about 1/4 cup of cake mixture in each mold. Place puck molds in freezer and chill about 20 minutes until pucks are firm.

Remove from freezer and pop the pucks out of the molds, if they start to crumble push them back into place and chill a little longer.

Working in small batches and as fast as you can, melt a small amount of each color of the candy melts in a small microwave safe bowl in the microwave for 45 seconds and stir, melt again in 20 second increments stirring in between until the candy is melted smooth.

Using sandwich bags as a piping bag (fill the bag, twist the top and use a toothpick to poke a hole in the end of it), put a bit of each color of the melted candy melts inside the mold. Work quick and use a small spatula to coat the entire inside of the molds with the melted chocolate, it will create a swirl pattern. (Note: Be sure you cover the entire inside of the mold because if you miss a spot there will be a hole in the cake puck coating when you pop it out.)

As soon as you get each individual mold coated, press a cake puck into the center and tap the mold to help get the air bubbles out, then start coating the next one so the chocolate doesn’t start to harden before you get the cake puck into it. Repeat this until all the molds are coated and filled with cake pucks.

Once all of the molds are filled, coat the tops with the melted chocolate using a variety of all of the colors and tap the mold again to get rid of air bubbles. Work as quickly as you can because the chocolate will start to harden.

Once you tap the mold to get the air bubbles out, the chocolate should flatten out to a smooth surface. If there are places that don’t you can use a small spatula to help smooth the chocolate, but don’t stress if it isn’t perfect this will be the back of your pucks.

Place mold in the refrigerator and chill about 15 minutes until the chocolate sets.

Remove mold from refrigerator and pop out the cake pucks, do this step carefully so you don’t squish the pucks or damage the chocolate coating.

Optional: Fill a ziplock with melted chocolate (you can use a mix of the colors or just one of the colors, your choice) and create a piping bag by twisting the top of the bag. Poke a small hole in the end of the bag using a toothpick and drizzle chocolate over the pucks in a zigzag pattern.

Optional: Sprinkle the sprinkles over the drizzle quickly before it cools so they will stick.

Let set and serve or store.