Bake the cake according to the box instructions. Let it cool completely.

Line a baking sheet with wax or parchment paper and set it aside.

Once the cake has cooled, use your hands to crumble it. Add ½ cup of frosting and mix into the crumbles using your hands. Add one tablespoon more frosting at a time until you can easily roll the cake into a smooth ball.

Then, roll the cake mixture into balls: roll half into one tablespoon-sized ball and the other half into 1 ½ tablespoon-sized balls (there should be 18 of each, 36 in total). Place the balls on the baking sheet lined with parchment paper.

Once rolled out, place the baking sheet with the cake balls in the freezer for 15 minutes.

Add half the candy melts and vegetable oil to a two-cup measuring cup and microwave for 1 ½ minutes. Stir, and then microwave for an additional 15 seconds. Stir again until smooth. Microwave for an extra 15 seconds if needed.

Dip ½ inch of the end of a stick in the candy melt. Then, insert it through the center of one of the larger balls, with ¼ inch of the stick popping through the top. Dip again in the candy melt, coating the top of the stick. Top with one of the smaller balls. Submerge the cake pop fully into the candy melts. To remove the excess candy melt, gently tap the stick of the cake pop against the edge of your measuring cup while slowly twirling it.

Then, insert the bottom of the cake pop stick into a styrofoam block to keep it upright as it dries and hardens. Repeat with the remaining cake pops. You'll need to melt the second half of the candy melts in a clean or new measuring cup about halfway through.

When you've finished assembling the last snowman, the first ones should be dry enough to draw on the eyes, mouth, and buttons with black icing and the nose with orange icing.