Cake Pops

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

In a large mixing bowl, add the butter, sugar, and eggs. Use a hand mixer or stand mixer and beat on medium speed for 1 minute, until the mixture is light and creamy.

Add the milk, flour, and baking powder to the bowl. Mix with a hand mixer or stand mixer on medium speed for about 20 seconds, until just combined. Pour the batter into the prepared tin and bake at 180°C for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the tin.

Cut the cake into pieces and place them in a large bowl. Use your hands or a food processor to crumb the cake until it has a fine, even texture. If using a food processor, pulse for a few seconds until the cake is finely crumbled.

Add the mascarpone to the crumbled cake and mix well using a spoon or your hands until fully combined. Shape the mixture into a ball, wrap it in plastic wrap, and place it in the freezer for about 20 minutes to firm up.

Line 1-2 cutting boards with baking paper.

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

Finely chop the chocolate using a knife or a grater. Place it in a heatproof bowl and melt it using a double boiler (bain-marie), stirring after each interval, until smooth. Transfer the melted chocolate to a small bowl. If desired, 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.