Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.

In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk.

Dye the batter blue. Pour the batter into 2 greased and floured 9-inch round cake pans. Bake at 350F for 30 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.

Coat the pocky sticks in white chocolate and sprinkle blue and white sprinkles on top. Place the pocky on a baking sheet lined with parchment paper and place in the fridge until the candy melts have set, about 30 minutes.

Pour the blue candy melts into Star of David molds. We used mini starts and a Star of David box mold. Place the molds in the fridge until the candy melts have set, about 20 minutes. Then unmold and set aside.

Trim the tops and sides off the cakes. Spread some buttercream between each layer, then coat the entire cake in a generous layer of buttercream.

Stick the pocky onto the sides of the cake. Top with the Star of David box and fill it with gold coins. Decorate the surface of the cake with blue and white sprinkles and candies.