Prepare cake mix according to package directions, adding 2-3 drops of red gel food coloring to make the cake “hot dog” colored. Sit pan on a wire rack to cool completely.

Line a half sheet rimmed baking tray with parchment or a silicone mat. Set aside.

Place graham crackers in a sealed food storage bag. Crush with a kitchen mallet or rolling pin until sandlike and powdery, with no large chunks remaining.

Spread crumbs on a parchment-lined tray or large plate. Set aside.

With gloved hands, crumble cooled cake into a fine, sand-like texture, with no large chunks or pieces remaining.

Add 300 grams (about 2/3 of the container) vanilla frosting to the crumbled cake, and use your hands to knead until a moist, dense dough forms.

Divide dough into 18 portions, about 60 grams each.

With your hands, form each portion into a hot dog shape, about 3 inches in length.

Arrange on prepared tray. Freeze 15 minutes.

Insert a lollipop stick lengthwise to each portion. The stick should extend the entire way through the dough, but not stick out the end. Return to tray and freeze 15 minutes more.

While pops freeze, add the chocolate to a bain marie or double boiler. Melt over low heat, stirring occasionally, until completely melted.

Stir in 1-2 tablespoons canola oil, until smooth and fluid.

Tint with oil-based food coloring, matching the color of the graham crackers. (For notes on choosing and tinting the chocolate, see post above.)

Scoop a small pool of melted chocolate onto a small plate. Working one at a time, roll each pop in the melted chocolate, adding more to the plate as needed.

Immediately roll in crushed graham crackers.

Arrange coated cake pops on prepared tray, or place in a styrofoam block. Refrigerate until chocolate sets.

While cake pops chill, add the softened butter to a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed until smooth and creamy.

Mix in the confectioner’s sugar and whole milk, and continue mixing until smooth and well-combined.

Add 2-3 drops yellow gel food coloring and mix to combine.

With a rubber spatula, scoop buttercream into a disposable piping bag.

Pipe a zigzag of “mustard” lengthwise across each cake pop.

Arrange cake pops on a tray, or store upright in a styrofoam block. Refrigerate for up to 3 days.