Make your cake as you usually would but color the batter green before baking. After the cake has cooled, crumble it into fine crumbs in a large bowl. Add the vanilla cake icing a little at a time until the cake is just moist enough to be rolled into balls. The amount of cake balls will vary depending on how large you make them. I had 20. Place the cake balls in the freezer for at least an hour or two (they can be left in longer if needed).
Once the cake balls are firm, place your white chocolate chips in a microwave safe bowl and cook on 50% power for a minute. Stir until smooth. If they are not melted enough, cook for another 15-30 seconds, then stir.
Dip the end of the cake pop stick into the melted white chocolate and then insert it into the cake ball about half way. Dip the cake ball into the white chocolate and turn to coat. I like to use a silicone brush to help spread the white chocolate around better. Let the cake balls cool, upright (I put them in coffee mugs) not touching each other until set.
Decorate as desired using the remaining icing dyed green or green gel food coloring and a toothpick as I did.
** Nutritional information is an estimate and may vary.