Baby Blue Cake Pops

For the cake:
Preheat oven to 350 F; spray a 9×13 pan with cooking spray and set aside.

In a medium bowl, whisk together milk, egg whites, vanilla and food coloring; set aside.

In the large bowl of an electric mixer, whisk together flour, sugar, baking powder and salt; add butter and beat on low speed until all of the ingredients are in wet lumps.

Add half of the milk mixture and beat on medium speed for 1-2 minutes or just until combined; scrape the sides of the bowl with a spatula and then add remaining milk mixture; beat on medium speed just until combined without over-mixing.

Pour batter into prepared pan and bake 25-35 minutes or until a knife comes out clean after inserting it into the center. Remove from the oven and set aside to cool while you prepare buttercream.

Cake recipe adapted from Baking Bites.

For the buttercream:
Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy.

Add one cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy.

To prepare the cake pops:
Line a baking sheet with wax paper and set aside.

Break the cooled cake into pieces and place them in a large bowl; crumble cake into small crumbs with your fingers.

Add buttercream to the cake and mix with a spoon until all of thecake crumbs are coated.

Use a medium cookie dough scoop or large spoon to scoop balls of dough onto a wax paper-lined baking sheet. Use your hands to roll the cake scoops into balls.

Cover the sheet with another sheet of wax paper and place it in the freezer for at least two hours.

Prepare another baking sheet with wax paper for finished pops.

Once cake balls are frozen, you can make them into pops.

Put the white chocolate in a heat-safe bowl and place it over a pot of simmering water (or you can use a double boiler); stir chocolate constantly until melted (you can also melt the white chocolate in the microwave in 30 second heat bursts).

Remove balls from the freezer; dip the top of each lollipop stick about 1/3 of an inch into the melted white chocolate and immediately press the stick into the cake ball two thirds of the way through.

Once complete, dip each cake pop, one at a time, into the white chocolate; lightly tap off excess chocolate and place cake pop on the wax paper lined baking tray; decorate with sprinkles immediately before chocolate hardens.

Repeat until all cake pops are dipped and decorated.

Allow to cool and for chocolate to harden before serving.

Cake pops inspired by the amazing Bakerella.