Make sure you have space in your freezer for a cutting board or baking sheet.

Break apart cake with your fingers so it's crumbly. Add ½ to ⅔ tub of frosting to the cake so it holds together but isn't sticky. Use a 2 tablespoon portion scoop to scoop dough onto your hand and roll into an egg shape. Place onto a cutting board or baking sheet lined with wax paper. Freeze for 1 hour or overnight.

When ready to dip eggs, heat half of the almond bark according to package directions. Dip eggs into chocolate and let set on wax paper. Let stand to harden. Repeat until all eggs are covered, adding almond bark to your bowl and heating when you run out. Once hardened, if you have extra chocolate that pooled beyond the egg, you can break it off, or use a knife or carrot peeler to shave away the excess chocolate.

To make designs on eggs and add color, Toss a handful of candy melts into a resealable sandwich bag and do not seal. working with one color at a time, place bag into the microwave. Microwave for 60 seconds at 50% power. Knead candy and return to the microwave for 30 seconds at 50% power. Knead until smooth and melted. Seal the bag and snip a small corner. Pipe onto eggs and let set to harden. Repeat with each color, working with one at a time. Let set to harden before serving.

Store any leftover eggs in the refrigerator.