Whisk together the flour, baking powder, baking soda and salt.
Cream the butter and sugar with an electric mixer until light and fluffy.
On low speed, add the eggs and egg yolks one at a time.
Add the vanilla.
Add the flour mixture into 2 additions, alternating with buttermilk.
Add the rainbow sprinkles and mix until just combined.
Pour the batter into a buttered and floured loaf pan.
Bake at 350F for 60-70 minutes.
Cool the cake in the pan for 10 minutes, then turn onto a wire rack and let cool completely.
Weigh 750 grams of the cake and break it down into crumbs.
Set aside in a large bowl.
Heat the white chocolate chips and whipping cream in a pot over low heat.
Heat until the chocolate has melted and is combined with the cream.
Pour this mixture onto the cake crumbs and mix everything together.
Divide the mixture into 30 balls and place on a plate lined with plastic wrap.
Place the plate in the fridge for 15 minutes for the balls to stiffen.
Reshape the balls into nest shapes and return to the fridge for 10 minutes.
Stick the lollipop sticks into the melted semi-sweet chocolate chips one stick at a time, then stick them into the cakes.
Return these to the fridge for 5 minutes, for the chocolate to set.
Dip each cake pop into the melted chocolate chips, allowing the excess chocolate to drip into the bowls.
Dip the cake pops into a bowl of chocolate sprinkles, coating the entire surface to look like twigs.
Place a dollop of melted chocolate in the center of the nest and place some mini eggs in the center.
Stick them into a Styrofoam block or a deep glass and allow the chocolate to fully set at room temperature.