Preheat oven to 325°F. Grease two 9 in cake pans.*

Combine the cake mix, water, vegetable oil, and eggs in a large bowl.

Beat on medium speed for 2 minutes, scraping down the sides when needed.

Pour half of the batter in a prepared baking pan, add pink or red food coloring to the remaining, stir until completely mixed in, then pour that batter into the second cake pan.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool, then crumble* and place each color in a large bowl.

Add 1 cup of vanilla frosting to each bowl and stir until well combined.

Drop spoonfuls of the mixture onto a parchment lined baking sheet, then freeze for 10 minutes. This will allow the batter to set up enough to roll into balls or hearts without being super sticky.

Once set, roll each spoonful into a nice ball or shape into a heart (see post above on how to do that), stick a cake pop stick in each one, then return to freezer.

Melt candy melts in a microwave safe bowl. Melt on 50% power stirring every 30 seconds, until melted and smooth.

Dip your cake pops in the melted candy melts and then press the cake pop stick into the Styrofoam. * If you are wanting to add sprinkles, I recommend adding them pretty soon after dipping, otherwise the candy melts will set up and the sprinkles won’t stick.

Once all are dipped and the shells are hardened you can add a second color as strips, or drawing a heart by melting more candy melts of a different color, placing in a Ziploc bag/piping bag, cutting the tip off, then drizzling on.

Enjoy!