1. Combine the eggs, cake mix, oil, and water then pour the red velvet cake batter into a baking dish sprayed with nonstick spray. Bake the cake according to the package and let it cool down to room temperature.

2. Cut and trim the outer part of the cake. These dry pieces are too dry and may cause your cake pops to fall apart.

3. Crumble the cake with your hands into a large bowl. Then add 2 tablespoons of vanilla frosting to the crumbled cake and mix with a spoon then work it in with your hands.

4. Shape the crumbled cake bits into balls and press them into the cake pop. Now remove extra cake from the sides and compress the cake ball back into your hands and round it out to a ball.

5. Melt about 1/4 cup of white candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy. Then dip the end of your cake pop stick into the melted white candy.

6. Insert the stick into each cake ball a little more than half way through. Now place each cake pop onto a baking sheet and transfer to the freezer for about 15 minutes.

7. Melt the remaining white candy melts in a bowl. Melt in 30 second intervals with mixing in between. Add 1 tbsp dipping aid chips. Mix and pour into a narrow cup.

8. Dip each cake pop, let extra melt drip off, then place into styrofoam and drizzle with red candy melts.