Preheat your oven to 350°F. Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs with butter, vanilla, and milk until smooth and combined.

Pour wet ingredients into dry ingredients and stir until just combined — don't overmix or your cake gets tough. Divide batter into three bowls equally. Leave one bowl plain, add red gel coloring to the second bowl, and blue coloring to the third.

Divide your batter among three greased cake pop molds (or mini muffin tins). Alternate the colors as you fill — this creates those stunning swirls. Bake for 20-22 minutes until golden and a toothpick comes out clean.

Cool completely before removing from molds — this takes about 30 minutes. Crumble cooled cake into a large mixing bowl. Add 1/4 cup of the white chocolate chips and mix until you have a moist crumb texture that holds together.

Roll mixture into 24 balls about the size of ping-pong balls. I chill mine for 15 minutes before coating because cold cake pops hold their shape better when you dip them.

Melt your white chocolate coating according to package directions. Dip each ball into the melted chocolate, letting excess drip off. Place on parchment paper and let set for 30 minutes before adding any decorations or toppings.

Once set, you can drizzle extra red and blue chocolate on top or add sprinkles if you want. Store finished 4th july cake pops sharing in an airtight container at room temperature for up to five days.