Bake the vanilla cake mix according to the package's instructions. Once baked, let it cool completely in the pan.

Once the cake is cool, crumble it into a large bowl using your hands. The finer the crumbs, the smoother the cake pops will be.

In a separate bowl, combine the crumbled cake, softened butter, powdered sugar, heavy cream, and vanilla extract. Mix until you achieve a dough-like consistency that holds together when pressed.

Using your hands, form small balls of the mixture, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Melt the 4 oz portion of white chocolate and dip the end of each cake pop stick into the melted chocolate before inserting it into each ball.

Place the baking sheet in the fridge for about 30 minutes to firm up the cake pops.

Melt the remaining 8 oz of white chocolate. Dip each chilled cake pop into the melted chocolate, ensuring it’s fully coated.

Allow excess chocolate to drip off, then sprinkle your chosen toppings over the pops before the chocolate hardens.

Insert the pops into a foam block or stand to allow the chocolate to set completely.

Once hardened, the cake pops are ready to be served and enjoyed!