PREP: 45 MINS
COOK: 20 MINS plus chilling
First make the cake.
Heat oven to 190C/170C fan/gas 5.
Grease and line the base of a 20cm sandwich tin.
Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency.
Slowly beat in the eggs, one by one, then fold in the flour and mix well.
Tip into the cake tin and bake for about 20 mins until risen and golden brown.
Set aside to cool completely.
While the cakes are cooling, make the buttercream.
Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth.
Tip the sprinkles into another bowl.
Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl.
Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins