Prepare the red velvet cake based on the package instructions.  Bake according to box instructions. Then let the cake cool at room temperature.

Remove the cake from the pan.  Remove the brown outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.

Add the cream cheese frosting to your crumbled cake and stir everything together until well combined.

Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Put the green candy melts and vegetable shortening in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.

Dip each cake pop stick into the green melted candy and then place them into the cake balls about halfway through the balls.  Then place in the freezer for 10-15 minutes.

After the cake pops have been in the freezer, dip each cake pop into the melted candy melts (you may need to re-melt the candy melt if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.

Place the remaining candy melts in a decorator’s bag and cut off the end of the bag at a 45 degree angle.

Drizzle the remaining candy melt over the top of each of the cake pops and place a red candy heart or sprinkles onto each of the cake pops before the candy melts hardens.

Continue until all the cake pops have been covered and decorated.  Once all the cake pops are dry, they are ready to serve and enjoy!