Bake the cake:
Prepare the vanilla cake mix according to the package instructions. Bake as directed and allow the cake to cool completely before using.

Make the frosting:
In a medium bowl, beat the softened butter until creamy. Add powdered sugar and vanilla extract, mixing until smooth. Add milk 1 tablespoon at a time until the frosting becomes soft and spreadable.

Prepare the cake mixture:
Crumble the cooled cake into a large bowl until it forms fine crumbs.

Add several spoonfuls of frosting and mix with your hands until the mixture holds together like dough. Add more frosting if needed, but avoid making it too soft.

Shape the cake pops:
Roll portions of the mixture into egg shapes, slightly elongated and about the size of a ping-pong ball. Place them on a parchment-lined baking sheet.

Chill the cake eggs:
Refrigerate for 1 hour or freeze for 20 minutes until firm.

Insert the sticks:
Melt a small amount of candy melts. Dip the end of each cake pop stick into the melted candy and insert it halfway into the cake egg. Return to the refrigerator to set.

Coat the cake pops:
Melt the candy melts in separate bowls in 20–30 second microwave intervals, stirring until smooth. If too thick, add a small amount of vegetable shortening or coconut oil.

Dip each cake pop into the melted candy coating, ensuring it is fully covered. Tap gently to remove excess coating.

Set upright:
Place the cake pops in a cake pop stand or foam block and allow the coating to set.

Decorate:
Drizzle contrasting candy melt colors over the cake pops and add sprinkles, sugar pearls, or edible gold balls before the coating sets.

Serve:
Let the decorations fully set before serving.