Preheat your oven to 350°F and bake the red velvet cake according to the package directions. It’s done when a toothpick inserted comes out clean. Let it cool completely for easy crumbling.

Once cooled, gently crumble the cake into a large bowl. Remember to reserve ½ cup of crumbs for decoration later.

Combine the remaining cake crumbs with the cream cheese frosting. Mix until the texture feels like play dough.

Cover the mixture and pop it in the freezer for about 30 minutes, or until chilled.

Once chilled, scoop out portions and roll them into small balls, roughly the size of ping pong balls. Freeze again for about 15 minutes.

While the balls firm up, melt the white candy melts in a microwave-safe bowl.

Dip the tip of each lollipop stick into the melted coating, then insert the stick into each cake ball. Freeze again for about 10 minutes to set.

Dip each cake pop into the remaining melted coating, allowing the excess to drip off. Sprinkle with the reserved cake crumbs while the coating is still wet.

Finally, stand your cake pops upright in foam or a box until the coating hardens completely.