Bake the Maple Cake: Prepare the cake mix according to the box directions. Crucially, mix in the maple extract and the f maple syrup before baking. Bake according to the box directions until a toothpick comes out clean.
Crumble & Mix: Once the cake is completely cooled (this is important!), crumble it finely in a large bowl. You can use a stand mixer with a paddle attachment for speed! Add the frosting and mix until the mixture forms a huge, cohesive cake ball.
Shape and Freeze: Use a larger cookie scoop to portion out your cake pop mixture. Roll the scoops between your two palms into a wheel or disc shape (like an Eggo!). Place them on a baking sheet lined with parchment paper and freeze for 15-30 minutes to firm up.
Make the Waffles: In a microwave-safe dish, melt the yellow melting wafers and shortening in 20-30 increments, stirring frequently. Scoop the melted candy into your mini waffle candy molds.
Smooth & Chill Waffles: Use the back of a spatula or butter knife to scrape the excess candy across the top of the mold. Gently tap the sides of the mold to settle the candy into the crevices. Place the mold in the fridge until solid (approximately 10-12 minutes).
Melt Chocolate for Dipping: Remove the cake balls from the freezer. Melt the milk chocolate wafers in a deep, microwave-safe cup (a Pyrex measuring cup works great!) using 20-30 second increments, stirring occasionally until smooth.
Dip and Decorate: Dip the tip of a cake pop stick into the melted chocolate, then insert it into a cake pop. Dip the entire cake pop into the chocolate, ensuring it's fully coated. Gently tap your wrist holding the cake pop to allow the excess chocolate to drip off (this prevents cracking!).
Final Touches: Place the drying cake pop on parchment paper. Gently press one of the yellow chocolate waffles onto the front of the cake pop and sprinkle with white nonpareil sprinkles before chocolate sets. Repeat until all your "Eggos" are ready!
