Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together until creamy, then add the egg and vanilla, mixing until combined.

Gradually mix in the dry ingredients and milk until just combined. Spread the batter evenly in the prepared pan and bake for 30-36 minutes, or until a toothpick comes out clean.

Once cooled, crumble the cake into a large bowl. Mix in the buttercream until the mixture is sticky but not completely smooth.

Roll the mixture into 36 balls and place them on a lined baking sheet. Chill for 2 hours.

Melt the candy melts in intervals, stirring until smooth. Dip the end of each lollipop stick into the melts, then insert it into each cake ball.

Dip each ball into the melted coating until fully covered, sprinkle on toppings while wet, and allow to set on a styrofoam block.