Cake Pops

Preheat the oven to 180°C. Line a loaf tin (30 x 12 x 10 cm) with baking paper.

Add butter, sugar, and eggs to the mixing bowl and mix for 1 min/speed 4.

Add milk, flour, and baking powder, then mix for 20 sec/speed 4. Pour the batter into the prepared tin and bake for 35-40 minutes (180°C). Let it cool in the tin. Clean the mixing bowl.

Cut the cake into pieces, place them in the mixing bowl, and chop for 2 sec/speed 5.

Add mascarpone, mix for 10 sec/speed 4, shape into a ball, wrap in plastic wrap, and place in the freezer for about 20 minutes. Clean the mixing bowl.

Line 1-2 cutting boards with baking paper.

Shape 20 balls from the dough, place them on the prepared cutting boards, and put them in the refrigerator for 15-20 minutes.

Place the chocolate in the mixing bowl and chop for 10 sec/speed 8, then melt for 4 min/50°C/speed 2. Transfer to a small bowl. If desired, you can add natural coloring, such as beetroot powder, to tint the cake pops. Before inserting the sticks into each cake pop, dip the tip of the stick into the melted chocolate.

Dip the cake balls into the melted chocolate, let the excess drip off, and decorate as desired. Place the cake pops upright in tall glasses to dry, keeping them spaced apart. Store in the refrigerator until ready to serve or enjoy immediately.