Pop your sponge in a food processor and blitz until the sponge is a fine crumb. If you don’t have a processor you can break the sponge into crumbs by hand. Pour the sponge into a bowl.
Make the buttercream; beat the buttercream until it is smooth, add the icing sugar in a few intervals, finally add the Vanilla Extract and beat until all combined.
Mix the buttercream into the sponge until the mixture begins to stick together. Using your hands roll the mixture into 8 equal balls and place on a tray lined with greaseproof. Push a straw into each pop and place in the fridge to chill for 30 minutes.
Once chilled it’s time to decorate your cake pops, melt the White Chocolate in the microwave for 30 seconds then in 10 second bursts stirring after each burst until the chocolate is melted. Dip the cake pops one at a time into the melted Chocolate, gently tap the straw on the side of the bowl to remove any excess chocolate from the cake pops. Place your cake pops back onto your greaseproof paper.
Pour your Sprinkles into a small bowl and dip each cake pop into the bowl to add some festive cheer to your pops. Leave the cake pops in the fridge to set completely for about an hour.