Bake: Bake the cake according to package instruction, or your favorite home-baked recipe. Allow the cake to cool completely. You could even do this the day before if you'd like! That's what I like to do to save a little time on the day I'm making the cake pops.

Crumble: Crumble up the cake in a large mixing bowl. I like to start with my hands and then I'll use two forks to make sure all the pieces are small and really crumbly and that's way easier to do if you are using a large bowl. We don't want any large pieces of cake.

Mix: Add in the frosting and mix well with the crumbled cake crumbs. You should mix until it's all combined and you can form dough into balls and it holds together well.

Form Pops: Using your hands, or a small cookie scoop, roll the mixture into small balls, about one inch in diameter. This recipe will makes around 20 balls or cake pops. The pops don't have to be round! You could also do fun shapes like hearts! Just shape them with your hands! When you have the ball formed, put it on a baking sheet lined with parchment paper or wax paper.

Refrigerate: Let the balls and hearts firm up in the refrigerator for about 30 minutes.

Melt: Melt a small amount of chocolate or melts in the microwave (just an ounce or so). Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball (or whatever shape you've ended up making!). This helps the stick stay firmly attached to the cake pop.

Refrigerate: Place all the cake balls and hearts on the baking sheet (cookie sheet) with the parchment paper again and put them back in the refrigerator for another hour. They need to firm up before you dip them.

Melt: Melt your white chocolate in the microwave, in a microwave-safe bowl. Look at the package instructions for melting tips and instructions and follow those specific to the chocolate you have. Don't microwave for more than 30 second intervals to prevent your chocolate from burning.

Color: Divide the chocolate however you like and use your food coloring to make pink or red (or both!) shades of chocolate coating.

Dip: Now for the dipping process! Dip cake pops into the melted white chocolate, and ensure that they are fully coated. Make as many of each color as you'd like. I prefer to do a combination of all colors! Allow the excess coating and chocolate to drip off the cake pop.

Cool: I like to let the cake pops cool on the baking sheet. After about 10 minutes I'll add on sprinkles or whatever else I might decorate the cake pops! Let the cake pops cool/harden all the way before storing them. You can let them sit at room temperature or you can put the baking sheet into the refrigerator also.

Serve & Enjoy: Once that coating has hardened then you are ready to go eat your fun Valentine's Day Cake Pops!