These can be made in advance and kept chilled in the fridge for 2-3 days or in the freezer for up to 1 month. Defrost for 24hr in the fridge before serving.
125g butter, softened
1 cup caster sugar
1 teaspoon vanilla essence
1 ½ cup self-raising flour
½ cup milk
500g milk chocolate melts, melted and cooled
Preheat oven to 180C (160C fan forced). Spray 18 holes of a standard cake pop pan (1 ½ tablespoon capacity) with canola spray and dust with plain flour, shaking out any excess.
Cream butter, caster sugar and vanilla in a bowl using electric beaters until light and fluffy. Add eggs, one at a time, beating well between additions. Fold in the flour and milk alternately until combined.
Spoon mixture into cake pop pan until holes are three-quarters full. Bake for 11-13 min then cool in pan for 5 min before transferring to a wire rack to cool completely. Repeat process with remaining cake batter to make about 36 balls.
Dip the end of 1 paddle pop stick into the chocolate, then insert into a cake ball. Push into a cardboard or styrofoam box and allow to set. Repeat with remaining paddle pop sticks and cake balls.
Dip 1 cake ball into the melted chocolate, turning to coat and shaking off any excess. Roll the cake ball in the sprinkles to coat. Return to tray to set. Repeat with remaining cake balls, chocolate and sprinkles. Individually wrap cakes in cellophane and tie with ribbon.