Start by making the red velvet cake. Mix the flour, sugar, cocoa powder, baking powder, milk, apple cider vinegar, melted butter, and red food coloring in a bowl. Mix just until combined. The batter should have a thick consistency. Be careful not to overmix, as this can make the cake dense.

Transfer the mixture to a microwave- or oven-safe cup.

For the microwave, cook for about 70 seconds to 1 minute, or until the cake rises and is cooked through. If using an oven, preheat it to 180°C and bake for 15–20 minutes. Check the center with a toothpick to make sure it is fully cooked.

While the cake is cooking, prepare the buttercream. Add the room-temperature butter to a bowl and whisk until it starts to form peaks. With a hand whisk, this can take about 5 minutes. An electric whisk will take less time.

Add the powdered sugar and whisk again until smooth.

Add the milk and vanilla essence, then whisk until the frosting is smooth and creamy.

Once the cake is done, let it rest until it reaches room temperature.

Crumble the cooled red velvet cake into a mixing bowl.

Add 2 tablespoons of the prepared buttercream and mix until the cake holds together easily.

Take small scoops of the mixture and roll them into round balls. Try not to make them too large, or they may be too heavy for the sticks.

Dip the end of each wooden or bamboo stick into melted white chocolate, then gently push it into a cake ball. Place the cake pops in the refrigerator for 10 minutes to help the chocolate set.

Remove the cake pops from the refrigerator and dip each one completely into the melted white chocolate.

Immediately add your favorite sprinkles while the chocolate is still wet.

Place the cake pops upright in a piece of Styrofoam or another cake-pop stand so they can set without touching each other.

Once all the cake pops are dipped and decorated, refrigerate them for another 15 minutes.