Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined. Pour the batter into a greased 9x13 inch baking pan.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
Once the cake is cool, crumble it into a large mixing bowl using your hands. Aim for a fine crumb texture that resembles sand.
Add 1 cup of vanilla frosting to the crumbled cake. Using your hands, mix until all the cake crumbs are evenly coated and the mixture holds together when pressed.
Using a cookie scoop or tablespoon, portion out the cake mixture and roll it into balls, about 1 inch in diameter. Place the cake balls on a baking sheet lined with wax paper.
Refrigerate the cake balls for at least 30 minutes to firm up. This will make them easier to dip in chocolate.
While the cake balls are chilling, melt the light pink chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth and fully melted.
Remove the cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted chocolate, then insert it into the center of a cake ball. This helps the stick adhere to the ball. Dip the entire cake ball into the melted chocolate, making sure it's fully coated.
Before the chocolate sets, sprinkle the white nonpareils on top of the coated cake pops. This adds that beautiful finishing touch that makes them so appealing.
Place the dipped cake pops upright in a cake pop stand or styrofoam block to allow the chocolate to set completely. Once set, your Starbucks Cake Pops are ready to enjoy!
