Preheat oven to 350°F (175°C) and grease a cake pan.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs, vanilla, and milk, mixing well.

Sift in flour, baking powder, and salt, stirring until smooth.

Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cake cool completely before crumbling.

Crumble the cooled cake into fine crumbs using your hands or a food processor.

In a separate bowl, beat butter, powdered sugar, vanilla, and heavy cream until fluffy to make the frosting.

Mix the frosting into the cake crumbs a little at a time, stirring until the mixture is moldable (like cookie dough).

Roll the mixture into 1-inch balls and place them on a lined baking sheet.

Chill in the fridge for 1 hour (or freeze for 15 minutes) to firm up.

Melt candy melts or chocolate in the microwave in 30-second intervals, stirring in between.

Stir in vegetable oil for a smoother consistency.

Dip one end of each lollipop stick into melted chocolate, then insert halfway into a cake ball. Let it set for a few minutes.

Fully dip each cake pop into the melted chocolate, letting the excess drip off.

Decorate immediately with sprinkles, edible glitter, or crushed candy.

Stick the cake pops into a styrofoam block to dry completely.