Prepare the Cake Base:

• Crumble the prepared cake into a large bowl until fine crumbs form.
• Add frosting gradually, thoroughly mixing until the cake is moist and can hold a shape, but not too sticky.

Shape the Cake Pops:

• Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
• Refrigerate the balls for at least 30 minutes to firm up.

Prepare the Candy Coating:

• Melt the pink candy melts in a microwave or using a double boiler according to package instructions.
• If desired, add a small amount of rose pink gel food coloring for a deeper hue.

Assemble the Cake Pops:

• Dip the tip of each lollipop stick into the melted candy and insert it halfway into each cake ball.
• Return the cake pops to the fridge for 5-10 minutes to set.

Coat the Cake Pops:

• Dip each cake pop into the melted candy, gently tapping off the excess.
• Stand the pops upright in a styrofoam block to allow them to dry.

Decorate:

• Use additional candy melts or pink frosting to pipe rose designs on each pop.
• Optionally dust with edible pearl dust for a shimmering effect.
• Add sprinkles if desired.