Bake cakes. Prepare your favorite white cake mix. Use Christmas red icing color to tint batter pink. Bake and cool cake in 10.5 in. x 15.5 in. x 1 in. jelly roll pan following recipe directions. Use knife to level cake to 1/2 in. high.

Cut cake rounds. Use smallest (1 3/4 in.) circle cutter from 101 cookie cutters set to cut four circles for each treat.

Assemble treat pops. Prepare buttercream icing following recipe directions. Tint rose. Push one cake round in the bottom of treat pop. Use tip 2A to pipe a swirl of icing from back edge following the curves of the container, then filling the center. Repeat to add three more layers of cake and icing to top of container.

Make heart topper. Use 9 in. fondant roller with purple guide rings to roll out large red spice drop 1/8 in. thick on parchment paper sprinkled with sugar. Use medium heart Cut-Outs fondant cutter to cut heart shape. Melt black Candy Melts candy according to package directions. Use melted candy to attach lollipop stick to back of heart. Chill until firm, 3 to 5 minutes.

Assemble treats. Insert candy curls on each side of treat pop. Insert heart topper. Use melted black candy to attach large candy eyeballs and confetti (for nose) from flowerful medley sprinkles assortment to front of pop. Let set, 3 to 5 minutes. Use melted black candy in cut parchment bag to pipe mouth. Let set, 3 to 5 minutes.