Crumble the pink velvet cake into fine crumbs in a large mixing bowl.

Add the cream cheese frosting gradually, mixing until the mixture is soft and dough-like, similar to playdough.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill for 1–2 hours, or freeze for about 20 minutes, until firm.

Melt the red candy melts in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth. If needed, stir in a small amount of shortening to thin the coating.

Dip the tip of each cake pop stick into the melted candy, then insert it into the center of each cake ball. Refrigerate for 10 minutes to allow the sticks to set.

Dip each cake ball completely into the melted candy coating, gently tapping to remove any excess.

Add additional red candy melts to the cavities of the silicone rose mold and melt using 30-second intervals, stirring until smooth.

Press each coated cake pop into the melted candy in the mold, making sure all rose details are filled. Refrigerate for 30–45 minutes, or until fully set.

Carefully remove the rose cake pops from the mold.

While the coating is still slightly tacky—or by lightly brushing with clear piping gel—dust the roses with edible red glitter for a sparkling finish.