In a food processor or with your hands, process/crumble the cake until it is in crumbs.
Add a few spoonfuls of frosting and mix together by hand. It may take 2-3 spoons, or a little more or less, depending on the type of cake you are using.
With your hands, form each ball if making traditional cake pops. If making hearts, roll the ball in between two hands until it forms a teardrop. Press one of the cake pop sticks into the middle of the top of the ball. With your hands, separate and form the two rounds on top of the heart and try to bring the bottom of the heart shape to a point.
Once finished with either shape, dip the cake pop sticks into a little frosting and stick them into the bottom of the pops. Freeze on parchment paper with a little cooking spray on the surface.
Once the cake pops are firm (about 30 minutes minimum), melt the white chocolate and Crisco or oil for 30 seconds at a time, while stirring in between.
Once the white chocolate is melted, separate it into two bowls and add 2-3 drops of red food coloring to one of the bowls until it is a desired pink color. You can add more red to a third bowl also if using red as a coating.
One by one, dip each cake pop into white chocolate. Either dip completely or spoon additional white chocolate over the entire pop.
Immediately add whatever sprinkles or additional decor you like. You can stick the cake pops back into the freezer or refrigerator until they are set.