Preheat oven to 350°F. Spray 9×13 pan with cooking spray.
Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk and Irish Cream, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Crumble cake into small pieces in large bowl. Set aside.
Combine all 3 frosting ingredients together until creamy and smooth. Use more Irish Cream if needed to get a consistency that is not too thick….but not too thin. You want it to be like it would be if you were going to spread it on a cake.
Using your hands, blend the frosting into the cake crumbs. Shape into tablespoon sized balls. Place the stick into the cake balls and freeze at least 2 hours,.
Remove the cake pops from the freezer and dip into melted candy melts. Decorate as desired.
Notes
I used a styrofoam plate with small pop stick sized holes punched through to let my cake pops completely dry before wrapping them. Worked fine, but I think I will be looking for a better way to dry these pops the next time I make them!