Bake the Cake: Follow the instructions on the cake mix box to bake your cake. Once it is done, allow it to cool completely.

Crumble the Cake: In a large mixing bowl, crumble the cooled cake into fine crumbs.

Mix in the Frosting: Add about half of the can of vanilla frosting to the cake crumbs. Mix until the crumbs are fully coated and the mixture holds together when squeezed.

Shape the Cake Balls: Roll the cake-frosting mixture into small balls, roughly the size of a golf ball. Place them on a parchment-lined baking sheet.

Chill the Cake Balls: Place the baking sheet in the refrigerator for about 30 minutes or until the cake balls are firm.

Melt the Candy Coatings: In a microwave-safe bowl, melt the white candy melts according to the package instructions. In another bowl, melt the red candy melts.

Insert the Sticks: Dip the tip of each lollipop stick into the melted white candy and insert it halfway into each cake ball. This helps secure the stick in place.

Coat the Cake Pops: Dip each cake ball into the melted white candy, making sure it’s completely covered. Let any excess coating drip off before sticking the cake pop into the Styrofoam block to dry.

Create the Bloody Effect: Once the white coating has set, use a toothpick to drizzle the melted red candy over the cake pops, creating a blood-like effect.

Add the Eyeballs: Use your black icing gel to draw a small circle in the center of each cake pop or add an edible eyeball decoration for extra spookiness.

Set and Serve: Allow the cake pops to set completely before serving.