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

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Pour the batter into the prepared baking pan and smooth the top. 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.

Once cooled, crumble the cake into a large bowl. Add the vanilla frosting and mix until well combined and the mixture holds together.

Using your hands, form small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Chill the cake balls in the refrigerator for at least 30 minutes to firm up.

While the cake balls are chilling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Remove the cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted chocolate, then insert it into the center of each cake ball.

Dip each cake pop into the melted white chocolate, allowing excess to drip off. Immediately sprinkle with decorations before the chocolate sets. Place the finished cake pops upright in a styrofoam block or a cake pop stand to dry completely.

Once the chocolate has hardened, your cake pops are ready to serve!