Cream 1 cup of unsalted butter and 1 cup of sugar until light and fluffy, about 3-5 minutes. Mix in 4 eggs, vanilla extract, and 2 tablespoons of fresh orange zest.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine with the wet mixture, alternating with orange juice and buttermilk until smooth.

Pour the batter into a greased 9x13 inch baking pan and bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool completely.

Beat together cream cheese and 0.5 cup of unsalted butter until smooth. Gradually sift in powdered sugar, vanilla extract, and remaining orange zest, mixing until fluffy.

Crumble the cooled cake into fine pieces and mix into frosting until a dough-like consistency forms.

Roll mixture into 1 inch balls and place on parchment paper. Refrigerate for at least 30 minutes.

Melt orange candy melts with coconut oil. Dip lollipop sticks into candy melts before inserting into cake balls. Coat each ball in melted candy melts and tap off excess.

Allow to set upright in a styrofoam block. Drizzle with melted white chocolate and sprinkle with extra orange zest once hardened.