Bake Your Cakes: Prepare your cake mixes as directed. Bake one 9x13 white cake and two 6-inch rounds—one tinted pink, the other blue. Let them cool completely.
Crumble and Mix: Crumble the cakes into three separate bowls. Add frosting to each, starting with 1 tablespoon at a time. Mix until the crumbs hold together like dough (do not over-frost).
Form the Surprise Centers: Flatten 3 tablespoons of white cake dough in your hand. Roll 2 tablespoons of pink or blue dough into a ball and place in the center. Wrap the white dough around the colored ball and roll smooth.
Insert Cake Pop Sticks: Melt some of the white chocolate wafers. Dip one end of each stick into the chocolate, then insert it into a cake ball. Place them on a tray and refrigerate for 30 minutes.
Decorate the Cones: Melt more white chocolate. Dip the rim of each sugar cone in chocolate, then dip into pink or blue sprinkles. Set upright on a lined baking sheet and chill for 10 minutes.
Dip and Assemble: Dip each chilled cake pop into melted white chocolate and gently tap off the excess. Immediately press into a sprinkle-covered cone. Set upright in a stand or glass and let them firm up.
Drizzle and Decorate: Divide the remaining chocolate into two bowls and color with pink and blue food dye. Pour into squeeze bottles and drizzle over the tops. Add sprinkles before it sets.
