Step 1

Preheat the oven to 350 degrees and grease an 8 inch round cake pan. Line the bottom with a parchment round if desired.

Step 2

Cream together the butter, oil and sugar until light and fluffy. Add the egg, blending well.

Step 3

Add the food coloring and buttermilk and mix until incorporated.

Step 4

In a separate bowl, whisk together the flour, cocoa, salt and baking soda.

Step 5

Slowly add in the flour mixture and mix until just combined.

Step 6

Add the vinegar and mix, then add the vanilla and mix until just combined. Do not overmix.

Step 7

Spread the batter in the prepared pan and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

Step 9

Gradually add in confectioners sugar, mixing well to combine.

Step 10

Stir in vanilla extract until incorporated.

Step 11

Crumble cooled cake by hand or in a food processor until fine crumbs. Pour the crumbs into a mixing bowl and add 1/2 - 3/4 cup frosting (the rest can be refrigerated and stored for another use).

Step 12

Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively mix well by hand with a rubber spatula or wooden spoon.

Step 13

Spread cake/frosting mixture into an 8 inch round cake pan and smooth, pressing down as you smooth. It should be about 1 inch thick.

Step 14

Line a baking sheet with wax paper or parchment and using the round cutter, cut out  about 28 rounds, reforming scraps as needed. Lay the rounds on the baking sheet and place in the freezer for 15 minutes or in the refrigerator for 1-2 hours.

Step 15

Remove about 10 rounds at a time and allow to to sit at room temperature for about 5 minutes before dipping.

Step 16

Melt candy wafers according to package instructions. Dip the end of each lollipop stick into the coating, then stick in each round and allow to harden before dipping.

Step 17

Dip each round and tap off extra coating, tapping on your hand holding the stick, not the stick directly.

Step 18

Sprinkle with edible confetti or sprinkles  and place a candle in the middle (if using) and stick the pop in the styrofoam block to dry.

Step 19

Melt colored candy wafers according to package instructions. Use the melted wafers to pipe an upper and lower decorative border on each pop to resemble a birthday cake. Use a disposable pastry bag with just the end snipped or fit it with a #2 round tip.

Step 20

Pops can be stored at room temperature for 3 days.