Combine the eggs, cake mix, oil and water, mix until thoroughly combined, pour the batter into a baking dish sprayed with non-stick spray. Bake the cake according to the packaging and then let it cool down to room temperature.
Cut and trim the outer part of the cake, as these dry pieces are too dry and can cause your cake pops to fall apart.
Crumble the remaining cake with your hands in to a large bowl, then add 2 tablespoons of vanilla frosting to the crumbled cake and mix with a spoon then your hands to make sure you work it in properly.
Shape the crumbled cake bits into equal size balls and preps them well.
Melt about ¼ cup of white chocolate melts in a small bowl, using the microwave technique. Heat in 30 second intervals to avoid burning the candy, and mix in between until fully melted.
Dip the pop sticks into the melted chocolate and insert the stick into each cake ball a little more then halfway through.
Place them onto a baking sheet and transfer to the freezer for about 15 minutes.
Melt the remaining white candy melts in a bowl using the same method and once melted pour it into aa narrow cup
Dip each cake pop into the cup ten slowly pull up the cake pop, holding it in one hand and tap your wrist so that the excess chocolate candy drips off.
Place the dipped candy pops into a Styrofoam block and drizzle with the red candy melts.
