Begin with your freshly baked red velvet cake. Allow it to cool completely before crumbling it into a large mixing bowl.

Scoop in your cream cheese frosting with the cake crumbs. Use your hands to mix everything together until you achieve a dough-like consistency.

Take about 1 tablespoon of the mixture and roll it into a smooth ball. Repeat until all the mixture is shaped into balls and place them on a baking sheet lined with parchment paper.

Melt a small amount of your chocolate coating in the microwave, then dip the end of each lollipop stick into the melted chocolate before inserting it into the cake pop balls.

Pop the baking sheet with the cake pops into the refrigerator for about 30 minutes to firm them up.

Melt the remaining chocolate coating. Dip each cake pop into the melted chocolate, ensuring it’s fully coated. Gently tap to remove excess chocolate.

Before the chocolate hardens, roll your cake pops in sprinkles or drizzle extra chocolate on top for an added crunch or flair.

Place the cake pops upright to set completely, using a block of Styrofoam or a cake pop stand. Once set, they’re ready to be enjoyed!