Instructions:
- Prepare and bake the vanilla cake mix according to package directions for a 9x13 inch pan.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cool, use your hands to thoroughly crumble the entire cake into fine crumbs in a large bowl. Discard any overly browned edges.
- Add the entire tub of cream cheese frosting to the cake crumbs. Use your hands to mix until a uniform, thick dough forms.
- Cover the mixture and refrigerate for at least 2 hours, or until firm enough to roll easily.
- Scoop out the chilled mixture (about 1.5 tablespoons per pop) and firmly roll into smooth, uniform balls. Place on a baking sheet lined with parchment paper.
- Freeze the rolled balls for 15–20 minutes to ensure they hold their shape during dipping.
- Melt the white candy melts according to package directions. Stir in pink food colouring until the desired shade is achieved. Thin with vegetable shortening if necessary.
- Briefly dip the tip of each lollipop stick into the melted coating (about 1/4 inch) and immediately insert about halfway into a chilled cake ball. Return the tray to the freezer for 5 minutes to set this 'glue'.
- Dip the entire ball into the melted coating, ensuring full coverage. Gently lift, allowing excess coating to drip off. Tap the stick lightly against the side of the dipping container to smooth the shell.
- Immediately insert the dipped pop into your Styrofoam block or drying stand. Allow the coating to set completely before serving.