Preheat oven to 350°F/177°C. Line 9-inch square pan. Set aside.
Combine water, oil and eggs. Slowly add the cake mix to the wet ingredients and lightly mix by hand using a wooden spoon or wire whisk until well blended.
Pour mixture into prepared pan and bake for 15-20 minutes or until a toothpick inserted at the center comes out clean. Let it cool and set aside.
In a bowl, combine instant whipping cream powder and cold water and beat using a wire whisk until fully aerated or until it doubles in volume.
Crumble the cooled red velvet cake, using fork or pastry blender. Add the prepared instant whipping cream and mix well.
Scoop it 1 tablespoon or 30grams of the cake mixture and mold it into balls and place them in the fridge for 1 hour to set.
Dip lollipop stick tip into the melted white chocolate one at a time, about 1/2 inch, then insert it into the cake balls directly, pushing it half-way through.
Then dip the cake pops into the melted dark chocolate and place it in a plate and sprinkle it with some edible beads, then place it in the fridge, until the chocolate sets. Serve.