Crumble the cake into a bowl of a stand mixer or large mixing bowl. Using the stand mixer or your hand break the cake into breadcrumbs texture.
Then add the softened cream cheese or frosting. Mix the cake and cream cheese until combined. Add more cream cheese as needed to the cake mixture to form dough-like playdough or truffle texture. When you squeeze in your hand, they should hold their shape. The consistency is the same as cake pops filling. They should be soft but not greasy
Place chocolate wafer in a microwave safe bowl and microwave at half power or defrost setting for 30 seconds. Stir and continue to microwave in 15 seconds intervals and stir until melted.
Spoon 1 tablespoonful of chocolate into the popsicle mold. Brush the chocolate up the sides of the mold or tilt the mold for the chocolate to cover the sides of the mold. While the chocolate is still wet, insert a popsicle stick, then remove it. This will keep the hole for the popsicle stick free of chocolate.
Place the mold into the freezer for 3-5 minutes (refrigerator if using pure chocolate), just until hardened. Then add a teaspoon of second layer chocolate and paint around the edges of each popsicle cavity. Chill for about 2 minutes for the chocolate to firm up. If you do not have a microwave, you can make it on a double boiler.
Filling your cake popsicles
scoop about 1 tablespoon of the cake filling into the mold. Press down firmly to make sure there are no spaces in between. Insert the popsicle sticks into the cake mixture halfway and add additional chocolate to cover and seal the top. Smooth them using a spatula or bowl scraper, then refrigerate to firm up the chocolate. Bring them out and unmold the popsicles carefully.
Decorate and enjoy.