Before assembling the cake push pops, use your favourite red velvet cake recipe, or a red velvet box cake mix. Prepare batter, but rather than pouring batter into one 9x13 inch pan, use either two 9x13 inch pans or one 12x18 inch half sheet pan, giving you a much thinner cake to work with. Bake cake for 10-12 minutes or until a toothpick inserted in the center comes out clean, remove from oven and cool completely in pan.
Materials you will need

• 16 push pop containers
• A push pop container stand
• Cream cheese frosting in a piping bag fitted with a star tip
• Heart sprinkles or sanding sugar

To assemble cake push pops
1 Using the push pop container as a cookie cutter, cut out circles of cake. You will need 3 cake circles for each push pop, which is a total of 48 cake circles. The circle will easily slide out of the pan and into the top of your push pop. 

2 Once circles are cut, push one cake circle into the bottom of each push pop container with your fingers. Make sure it is pushed all the way to the bottom.

3 Pipe in a dollop of cream cheese icing, enough to cover the perimeter of the cake circle but not too much that you won't have room for the remaining cake and frosting layers.

4 Repeat with additional cake layer and icing until you have a total of three cake layers and three layers of frosting, ending with the frosting on top.

5 Top with sprinkles or sanding sugar and place the push pop cap on top.

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Recipes by Lauryn Cohen, the queen of sweet and founder of Bella Baker- a customized, made-to-order dessert company offering everything from cake pops to highly stylized dessert tables. Known for her uniquely creative treats, Lauryn is an authority on all things baking and designs inventive desserts for every occasion.