DIY Champagne Glass Cake Pops

Use your fingers to crumble the vanilla cake into a large bowl. Set aside.

In a bowl of a stand mixer fitted with the beater attachment, or using handheld electric beaters, beat together the butter and sugar until light and fluffy for 4 minutes. Add in the champagne and rose water. Beat until the mixture is smooth for 3 more minutes.

Add the frosting into the bowl with the crumbled cake. Use a wooden spoon to bring the mixture to form a rough dough. Then add in the shredded coconut and use your hands to bring the dough together into balls. Set aside in the refrigerator to chill while you proceed with the next steps.

Line a large baking tray with non-stick parchment paper.

To form the champagne glass bases, gently use a wooden skewer to hollow out a small hole in the middle of the chocolate buttons to form a circle that is the same width as the cake pop sticks. Slide a chocolate button onto a cake pop stick then place on the baking tray. Repeat with the remaining chocolate buttons and cake pop sticks. Set the tray in the freezer until needed.

Next, form the champagne glass cake balls. Using a small cookie dough scoop, or a teaspoon as a measure, scoop out portions of the cake dough. Roll each portion between your hands to make them into a smooth ball. Then use your fingers to pinch and shape the ball into a cylinder glass shape to resemble that of a champagne glass.

Remove the cake pop sticks from the freezer. Insert the cake pop sticks into the base of the glasses. Place the champagne glass cake pops facing downwards onto the baking tray. Freeze until firm for about 30 minutes.

Place the melted white chocolate into a medium sized bowl. Divide the white chocolate into two separate bowls; one filled with 10 ounces (285 grams) and one filled with 4 ounces (115 grams). Set the bowls aside on the kitchen counter to cool for about 10 minutes, making sure to give each an occasional stir.

When you're ready to coat the cake pops, remove them from the freezer. Place the cake pop sticks into the base of the cake. Dip the cake pops into the bowl with the larger amount of white chocolate until completely coated. Carefully set them back on the baking tray, then cover the cake pops in gold edible glitter. Freeze until the white chocolate coating is firm for about 30 more minutes.

Remove the cake pops from the freezer. Use a spoon to drizzle the remaining smaller bowl of melted white chocolate over the top of the cake pops. Immediately decorate the white chocolate with sprinkles so that it resembles something similar to champagne bubbles. Place them back on the baking tray and freeze until firm for 15 more minutes.