Take cake in a wide bowl. Crumble the cake with your fingers such that it resembles coarse bread crumbs.
To start with, add a tbsp of condensed milk to the crumbs. Mix it using your hands. Check if you are able to form a ball. If it is a little dry, add some more condensed milk and make a dough.
Divide the dough into small balls. Smoothen the surface by greasing your hands.
Cover and keep in the freezer for about 1-3 hours.
When its time to take out cake balls from the fridge, prepare the coating. Before you start melting chocolates keep all the things handy like sprinkles, stick, chocolate etc. Because decoration part has to be done quickly before the chocolate hardens.
Cut dark chocolates to small pieces and melt it using double boiler method. To it add oil, mix and bring to dropping consistency.
Dip one end of the stick into the melted chocolate and insert gently into the cake balls. This will help the stick to adhere to cake balls. But do not pierce too deep or the cake ball may fall apart. Do for all the balls.
Now dip cake balls into chocolate coating. Swirl, rotate such that whole cake balls are covered well. Shake off gently, sideways to remove extra coating.
Now quickly decorate the cake pops by sprinkling some sprinkles before chocolate dries off.
Stick the cake pops onto a thermocol and allow them to dry.
Once the chocolate is set, serve them . You can keep in fridge for a week and relish as required like any other chocolates .