1 box Red velvet cake mix (plus manufacturers ingredients needed) 
2 16 oz Cans vanilla frosting 
24 oz White candy melts 
½ cup Candy canes, crushed 

Preheat the oven and bake red velvet cake according to the manufacturer’s instructions and allow it to cool. 

In a medium sized bowl, combine the vanilla frosting and peppermint schnapps. Crumble the cooled cake on top of the frosting and using a hand mixer, beat the cake crumbles into the frosting until combined. The consistency should resemble cookie dough. 

Using an ice cream scoop to create 2 Tbsp sized balls, scoop approximately 24 balls and place on a parchment lined sheet tray. Cover and refrigerate for 2 hours. 

Remove from the refrigerator and roll the balls until they are smooth. Place the tray in the freezer for 30 minutes. 

Melt the candy melts in the microwave, following the manufacturer's instructions. 

Removing 2-3 cake balls from the freezer at a time, start assembling. Dip the end of a lollipop stick about ½ inch into the melted coating, and insert the coated end halfway into the center of the cake ball. This will seal the cake ball to the stick. Dip the cake pop into the coating until completely coated, gently tap the stick on the edge of the ball to remove any excess. 

Place upright into a Styrofoam block or a box so it is facing up, and sprinkle with crushed candy cane. Allow to set. Leave at room temperature and serve within 48 hours