Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, crumble the cake into a large bowl.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Pour about half of the melted chocolate into the crumbled cake and mix until well combined. You want the mixture to hold together when rolled into balls. If it’s too crumbly, add more melted chocolate.

Roll the cake mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.

Freeze the cake pops for about 30 minutes to set.

Dip each cake pop into the remaining melted white chocolate, allowing excess to drip off. Immediately sprinkle with decorations.

Place the decorated cake pops upright in a foam block or a cup to set completely.