Bake cake as directed in a 9 x 13 pan and let cool completely. Crumble cake up into a large bowl. Divide cake evenly into two bowls. Into one bowl, add ¼ cup frosting and 3-4 drops of blue food coloring. Into the other bowl, add ¼ cup frosting and 3-4 drops of red food coloring. Stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.

Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting. Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

Place white chocolate chips into a double boiler and stir until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening ½ teaspoon at a time.

Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. Reheat and/or melt more candy coating as needed. Poke stick of cake pop into styrofoam block or a cardboard box with holes to stand up straight and dry completely, about 5 minutes.

To decorate the cake pops, heat both red and blue candy melts in a double boiler and transfer into separate plastic bags then snip a small part of one corner off each bag. Decorate the pops using the melted chocolate in whatever design you fancy!