Preheat the oven to 350°F. Combine flour, corn starch, baking soda, baking powder, and salt in a small bowl; set aside. Whisk sugar, buttermilk, eggs, egg whites, corn syrup, butter, oil, vanilla, and almond extract, if desired, in a large bowl. Gradually stir in flour mixture until smooth. Pour batter into a greased 13 x 9-inch baking pan.
Bake 25 to 29 minutes until a toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost cooled cake with Fluffy Cocoa Frosting or Fluffy Frosting.
In the bowl of a stand mixer fitted with the paddle attachment add the cake & buttercream. Beat until evenly combined, about 2 minutes. Shape into evenly sized egg-shaped balls & transfer to a lined baking sheet. Freeze until firm, about 30 minutes.
As the cake balls chill, prepare the coating. Using a microwave or double boiler melt the candy melts & transfer them to a small mixing bowl or measuring cup. Add food colouring if desired.
Insert the lollipop stick halfway through the cake ball. Dip the cake ball in the melted chocolate & finish with sprinkles. Transfer back to the baking sheet until the coating has set.*
*TIP: to ensure an even surface all around, poke the end of the lollipop sticks into an upside-down cardboard box so they can set without resting on one side.