Prepare a red velvet cake according to your favorite recipe. Once baked, let it cool completely, then crumble about one-third of the cake into fine crumbs until you have approximately 4 cups.

In a medium microwave-safe bowl, combine white chocolate chips with vegetable shortening. Heat in microwave at half power for 30 seconds, then stir. Repeat until mixture is fully melted and smooth, about 2-3 minutes total.

While chocolate melts, pop approximately 8 cups of popcorn using an air popper. Spread freshly popped popcorn on a large baking sheet lined with wax paper.

Once white chocolate mixture is ready, drizzle it generously over the popcorn on the baking sheet. Use a spatula or large spoon to gently toss the popcorn ensuring each piece is evenly coated.

Immediately after coating the popcorn, sprinkle the crumbled red velvet cake generously across the popcorn. Toss mixture lightly to distribute cake crumbs throughout.

Allow coated popcorn to sit at room temperature so chocolate can set, which usually takes about 30 minutes. Once chocolate has hardened, your Red Velvet Popcorn is ready to serve.