Prepare cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.

Remove cooled cake from pan and crumble into a very large mixing bowl. Add frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.

In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.

Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.

Spoon white frosting into a quart-size freezer bag. Snip off a small part of one corner of the bag. Place colored sugar and white decorating sugar on a small plate or in a small bowl. For each pop, carefully cut a slice from one side of a pop. Use a small spoon to scoop out some of the filling; discard. Press large rock candy pieces into hole in pop. Pipe a small ring around the rock candy; dip into colored sugar. Pipe another small ring of frosting around the previous ring; press into white sugar.

If desired, combine gold petal dust and a couple drops of vodka until smooth and paint the outlining rock candy pieces gold.