In a large bowl, mix all wet cake pop ingredients with an electric mixer, until combined.
Mix all dry ingredients together in a separate bowl and start incorporating it into the wet ingredients, until combined.
Preheat the cake pop maker by plugging it in. Transfer the cake pop batter to a piping bag.
Fill the holes with the batter using the piping bag (or alternatively using a teaspoon). Try not to fill higher than the cavity line, as it will rise when baking. Work quickly here, as the batter will start to bake and rise.
Close the lid and bake for about 3-4 minutes or until baked through (you can check with a toothpick). Repeat until you finish the batter. Let the cake pops cool while you make the glaze.
Mix the glaze ingredients together. Place the cake balls on a piece of wax paper.
Coat the cake balls with the glaze and sprinkles. Let the glaze harden (either at room temperature or in the fridge) and serve!
Notes
Store in an air-tight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 weeks.
Although the cake balls do not take long to bake, about 3-4 minutes, they still need to cool before they are dipped in the glaze. If they are still warm when dipped, the glaze will melt off the cake balls and will make a huge mess.