Bake the strawberry cake following the directions on the box.

Allow the baked cake to cool completely.

Remove from the cake pan and put into a large bowl.

Using your hands begin to crumble the cake.

Add ½ of the container of the prepared frosting.

Now begin to blend the frosting with the crumbled cake by working the two together with your fingers.

Test to make sure that you have used enough frosting by making a ball out of some of the cake/frosting mixture. Add more frosting if the cake is not holding its shape.

Form a small ball and fit it into the heart shape mold.

Place the filled molds into your freezer for about 15 minutes.

While your cake balls are in the freezer begin to prep your chocolate.

Pour the pink and red candy wafers into separate bowls.

Place one bowl in the microwave to melt at a time. Follow the directions on the package.

Line a cookie sheet with parchment paper.

Using two forks dip the cake pop hearts into the melted candy. Ensure that both sides of the heart are covered with the candy coating.

Return the coated cake pop hearts to the freezer to harden the candy coating.

Continue until all of your heart shaped cake pops are coated.

While the cake pops are in the freezer again, melt your white chocolate in the microwave following the package directions.

Transfer the melted white chocolate into a small plastic squeeze bottle.

Drizzle the melted white chocolate over each of the hearts.

Put in the refrigerator for a few minutes for your white chocolate drizzle to harden.