1. Preheat oven to 350 degrees. Prepare a 9-inch springform pan with nonstick cooking spray.

2. The Cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy, about 2 minutes.

3. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the sides of the bowl as needed.

4. Add the dry ingredients and milk to the wet ingredients a little at a time until combined. Batter will be slightly thick. Pour the batter evenly into the prepared pan.

5. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool completely.

1. The Frosting: With a handheld or stand mixer with a paddle attachment, beat the butter on medium speed until fluffy, about 2 minutes.

2. Add powdered sugar, heavy cream, and vanilla extract and mix on medium-high speed until fluffy, about 2-3 minutes.

3. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.

4. Measure 1 Tablespoon of cake/frosting mixture and roll into a ball. Place balls on baking sheet lined with parchment or foil.

5. Refrigerate for 2 hours. Take out and re-roll the balls to smooth out the edges. Place back in the fridge and only take out a few at a time to coat.

6. Melt the coating in a 2 cup liquid measuring cup in the microwave with 30 second increments, stirring after each time until smooth.

1. Dunk the Cake Balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip the tip of the lollipop stick into the frosting then insert about halfway into the cake pop. (This secures the stick to the pop) Allow to full cool and harden.

2. Dip the entire cake ball into the coating, making sure to get the base of the pop where the stick is inserted. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.

3. Decorate immediately after. Coating will harden within an hour. (I waited until these hardened and then added the music notes).

4. Place the cake pop sticks into a box or styrofoam to stand up to dry. Cake pops will keep in the fridge for up to a week or can freeze for up to 6 weeks, just thaw overnight in the fridge.