Crumble the cake

• Crumble the cooled sponge cake into a mixing bowl until no large lumps remain.

Make the cake pop mixture

• Add the cream cheese frosting to the crumbled cake.
• Mix until the mixture holds together when pressed.

Shape the hearts

• Roll the mixture into balls, then pinch one side to form a heart shape.
• Place the hearts on a baking tray.

Chill the hearts

• Refrigerate the shaped hearts until firm.

Melt the chocolate

• Melt the white chocolate in a saucepan over low heat.
• Stir in the pink food coloring until evenly colored.

Coat the cake pops

• Dip the tip of each skewer into the melted chocolate and insert it into a chilled heart.
• Dip each heart into the pink chocolate to coat completely.
• Decorate with sprinkles.

Set the coating

• Let the cake pops stand until the chocolate coating sets.