Mix the vanilla cake batter as directed on the package. Evenly distribute the batter among three bowls. To one bowl, incorporate 5 drops red gel food coloring; to another, add 5 drops green gel food coloring; keep the third bowl uncolored.

Bake the cakes following the package instructions, but check them sooner because the pans will be less full. Let them cool completely.

After cooling, mix 1 tbsp frosting into each cake. Work the cake and frosting together until a dough forms. If the dough is too crumbly, mix in another tablespoon of frosting.

Scoop the dough into 1-tablespoon balls using a cookie scoop. Each cake should yield 10 to 12 balls.

Slice each cake ball into three equal portions.

Combine one portion of each color, press them together, and roll into a smooth ball.

In separate microwave-safe bowls or mugs, melt the red, green, and white candy melts. Submerge each pop in the melted candy, let excess drip off, wait 20 seconds, then shower the pop with colored sugar. The coating should be sticky but neither too wet nor too dry when adding sprinkles. Insert the pops upright into a stand or set them candy-apple style to harden.

For the white pops, let the candy coating harden fully before decorating. Put some melted white candy into a zip-top bag, cut off a corner, and squeeze a few drizzles around the center of each pop. Shake gold disco dust over the wet drizzles, then affix festive red candy bows.