In a large bowl, mix cake crumbs and frosting together until it comes together and buttercream/frosting is well mixed into cake. Using a mini ice cream scoop or spoon, scoop portions onto a parchment paper lined tray. Once all balls are scooped roll each  between your hands and form egg shapes of each individual portion. Set in fridge to cool. While the balls are cooling, melt white and additional colours of candy melts either in the microwave or using a double boiler (pot with lightly simmering water under oven proof glass or stainless steel bowl). To prepare the cake balls for coating, set yourself up with cooled balls, melted white chocolate, sucker sticks and another parchment lined tray. Dip 1/2 inch of each stick into the white chocolate and stick melted side into base of each egg about an inch deep. Do all of these first. The melted chocolate will harden and hold the cake ball onto the stick. Place them back into their original tray. Once all balls have stick in them, set aside or back into the fridge to keep cooler than room temperature. To make the marbled candy melt mix use the larger bowl of white chocolate as the base. You can either place each individual colour into a separate piping bag (disposable is easiest for this) for convenience or spoon right from the bowl. Spoon or pipe each melted chocolate colour into stripes, swirls, or zigzags on top of the white melted chocolate. Pull the cooled balls from the fridge and holding by the stick, swirl and coat each egg ball into the mixed colour chocolate until coated. Tap excess off using the side of the bowl and place on clean parchment lined tray.  If more colour is needed or wanted, just pipe or spoon more into the chocolate bowl as you go. *optional Add sprinkles or glitter before each egg coating dries.