Rainbow Cake Pops

This was my first time making cake pops, and let me just state for the record that it's a ridiculous amount of work considering your return. It took me about 3 hours from start to finish, and it only made 10 pops. That being said, they were tootin' tasty (and made for a great Instagram picture)! If you've never made cake pops before either, the link at the bottom of the post leads to the original recipe, which has a video that shows you the steps. A couple of things I learned the hard way: 1) Don't overcook the chocolate or you'll never be able to get it to coat the pop. 2) If you don't have a cake pop holder (I sure don't), the holes in a basic kitchen colander are just the right size to hold the lollipop sticks while the chocolate is hardening.

Ingredients: 
Cake
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 egg
1/4 tsp. salt
1 cup all-purpose flour
1 3/4 tsp. baking powder
1/2 cup milk
Rainbow food coloring
Cake pop filling & coating
100 grams white chocolate chips (about 3.53 ounces for our non-metric friends)
65 grams whipping cream (about 2.29 ounces)
300 grams white chocolate chips, melted (about 10.58 ounces)
Rainbow sprinkles
Lollipop sticks

Directions:

1.  Cream butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, egg, and salt, and mix to combine. In a separate bowl, combine flour and baking powder. Add to the wet mixture in 2 additions, alternating with the milk. Divide the batter into 6 bowls and add a different color of food coloring to each. (I found that 3-4 drops of food coloring got a good, strong hue.) Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors. Bake at 350 F for 15 minutes, then cool completely. 
2. Weigh 60 grams (2.11 ounces) of each color of cake and crumble them into individual bowls. Pour 100 grams (3.53 ounces) of white chocolate chips and whipping cream into a small pot and set to medium heat. Stir constantly until the chocolate has melted, then divide evenly between the cake. Stir until cake is fully coated in the chocolate mixture.
3. Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow (red, orange, yellow, green, blue, purple). Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pops on a plate lined with plastic wrap. Place in the freezer until firm, about 20 minutes.
4. Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set, about 5-10 minutes. Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate. Sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder and transfer to the fridge for the chocolate coating to fully set, 10-15 minutes.

Source: Tastemade