Delightful Cake Pops

Preheat the oven to 350°F (180°C). Grease and flour an 8-inch round cake pan.

In a bowl, whisk together the all-purpose flour, baking powder, and salt.

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

Gradually mix the dry ingredients into the wet ingredients, alternating with the whole milk. Mix until combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Once cooled, crumble the cake into a large bowl.

Mix the vanilla frosting into the cake crumbs until fully combined.

Shape the cake mixture into 24 equal-sized balls and place on a lined baking sheet.

Melt 1/4 cup of the candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring in between.

Dip the tip of each cake pop stick into the melted candy and insert it about halfway through each cake ball. Freeze the cake pops for 20 minutes.

Melt the remaining candy melts with the shortening or dipping aid chips in 30-second intervals, stirring in between. Pour the melted candy into a tall, narrow cup.

Remove the cake pops from the freezer. Dip each into the cup of melted candy, covering the cake completely. Gently tap off any excess candy.

While the candy coating is still wet, decorate the cake pops with sprinkles or nonpareils.

Insert the coated cake pops into a styrofoam block and let them stand for about an hour, until the candy coating is set. Store the cake pops at room temperature.