1. Preheat the oven to 160°C.
2. Mix all the dry ingredients together in a large bowl.
3. In a medium pan, melt the butter on low to medium heat and then add milk and vanilla essence.
4. Pour the milk mixture into dry ingredients and mix well.
5. Then pour the mixture into a greased baking pan.
6. Bake for 30 – 35 minutes and allow to cool after.

Step 2: Buttercream

1. While the cake is cooling, make the buttercream.
2. In a large bowl, beat the butter and icing sugar together until smooth.
3. Add the vanilla extract and milk and beat again.
4. Once the cake is cooled, crumble into large crumbs.
5. Add the buttercream and stir together.
6. Next, take chunks of the cake mixture and roll into balls; then transfer each ball to a plate lined with a baking sheet.
7. Add a lollypop stick into each ball and put into the fridge for an hour to set.

Step 3: The final touch

1. Melt the white chocolate in the microwave, stirring at 10-seconds intervals until it’s smooth.
2. Tip the sprinkles into another bowl.
3. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl.
4. Dip the cake pops into the sprinkles and stand them upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes.