Red Velvet Cake Pops

0 Crumble the red velvet cake into a large mixing bowl and mix in the cream cheese frosting, until completely mixed.
1 Using gloves, add 3 tablespoons of the mixture and roll into a ball. Repeat with the remaining cake mixture and line up on a baking sheet lined with wax paper.
2 Melt the almond bark and vegetable shortening in a bowl in the microwave, then dip the tip of a treat stick (about 1”) into the melted almond bark . Push it into one of the cake balls - about halfway. 
7 Repeat with all the cake balls then place in the freezer for 10 minutes.
3 Check the consistency of the almond bark mixture, if it needs another blast in the microwave, give it another 30 seconds.
4 Dip each cake pop into the melted almond bark. If you’re using sprinkles make sure to sprinkle the cake pop before the almond bark sets.
5 For those that you’re using the red candy melts to decorate, allow to set up.
Decorating the Cake Pops
11 Be sure the coating is completely set on the pops.
6 In a piping bag, add the red candy melts and twist the top closed. 
9 Place in the microwave and heat for 30 second intervals, removing and squishing with your hands until all the candy melts have melted. 
10 Snip the end of the piping bag and pipe onto the cake pops how you like.