Preheat your oven to 350F and line a cake pan with parchment paper (24-26cm diameter).
Mix the flour, salt, baking powder and sugar in the bowl of your mixer.
Add the softened butter and mix until the mixture looks grainy.
Combine the milk, eggs, vanilla extract and orange zest in a bowl.
Gradually pour the eggs over the flour, in 3-4 additions. Once the eggs and milk are fully incorporated, turn your mixer on high speed and mix for 1 minute until light and fluffy.
Pour the batter in your baking pan and bake in the oven for 45-50 minutes or until the cake passes the toothpick test.
Allow the cake to cool completely before use. For cake pops, it is best done the night before.
Trim off the brown parts of the cake and crumble it into a large bowl.
Add the cream cheese, butter and powdered sugar, as well as vanilla extract and mix until the dough is easy to work with and can be shaped into balls. I recommend adding the quantities above then adding more cream cheese is the dough doesn't come together or still looks somehow grainy.
Shape the dough into small balls. I weighted mine as I wanted them to be even. Every ball had 30g, but you can make them smaller or large if you want.
Place the dough balls on a platter and freeze them for 20 minutes.
In the meantime, melt 50g white chocolate and prepare your cake pop sticks - plastic cake pops sticks or wooden skewers.
Remove the cake balls from the freezer then take one stick or skewer and dip it into the melted chocolate, making sure to cover the tip well. Insert the stick into a cake ball and place back on your platter. Repeat with the remaining cake balls.
Place the cake pops back in the freezer for 30 additional minutes.
Melt the white and dark chocolate in 2 different bowls - I recommend working with only one of the chocolates at once as by the time you're done coating you cake pops with white chocolate, the dark chocolate will begin to set already. Once the chocolate is melted, add half of the cocoa butter as stated above and mix until smooth and melted.
Remove the cake pops from the freezer and dip them in the melted chocolate. Decorate with sprinkles and place the cake pops in a glass or small vase - I improvised here by filling a vase with rice for more support and it worked great.
Once you're done coating the cake pops, place them in the fridge to set properly and you're done.
Tempering chocolate with cocoa butter is done by adding 1% of cocoa butter into the melted and slightly cooled chocolate. So for every 100g of chocolate, you need 1g of cocoa butter.
Recipe by Pastry Workshop at http://pastry-workshop.com/vanilla-cake-pops-cake-pops-cu-vanilie/