Birthday cake truffle cake pops

Cream the butter and sugar, adding the eggs one at a time and scraping the bowl between each addition.

Whisk the flour, baking powder and salt together in a large bowl.

Add the dry and wet in alternating increments, the wet being the buttermilk whisked with the vanilla paste.

Turn the batter into a buttered and parchment lined baking vessel and bake at 350F until the thickest point registers 200 to 210F.

Cool in the pan 15 minutes, turn out onto a wire rack and cool completely, then break into crumbles.

Combine the crumbles with the frosting, made with sprinkles in place of the peppermint extract, and massage into a cohesive dough; roll into balls.

Birthday cake crumb: combine flour, granulated sugar, light brown sugar, baking powder, salt and rainbow sprinkles, then add the vegetable oil and vanilla extract and mix to a crumbly wet-sand texture with big and small chunks.

Spread on a parchment lined baking sheet and bake at 300F about 15 minutes, shaking halfway, until lightly browned.

Blitz the crumb in a food processor a few times to a sandy crunchy powder.

Coat the cake balls in a thin layer of untempered white chocolate, then roll them in the crumbs.

Skewer with white chocolate dip sticks.