1. Bake your red velvet cake and let it cool completely.

2. Crumble the cake into fine crumbs using your hands or a fork.

3. Mix in the cream cheese frosting until the mixture holds together like dough.

4. Scoop and roll into 1-inch balls and place them on a parchment-lined tray.

5. Chill the cake balls in the refrigerator for 1 hour or in the freezer for 30 minutes.

6. Melt white chocolate or candy melts in 30-second intervals, stirring until smooth.

7. Stir in vegetable oil or shortening if needed to thin the chocolate.

8. Dip the tip of each lollipop stick into the melted chocolate and insert into each cake ball.

9. Dip the entire cake pop into the chocolate, letting the excess drip off.

10. Decorate immediately with crumbs or sprinkles before the coating sets.

11. Let the cake pops set upright in a foam block or on a lined tray.

12. Serve once set or store according to instructions.