1. Prepare the Cake

1. Beat the butter and sugar together until light, creamy, and smooth.
2. Add the eggs one at a time, then mix in the vanilla.
3. Gently fold in the flour, salt, and baking powder until fully combined.
4. Pour the batter into a 20 × 20 cm baking pan lined or greased.
5. Bake for 20 minutes at 180°C (350°F), or until lightly golden.
6. Let the cake cool completely on a wire rack to prevent moisture buildup.

2. Make the Buttercream

1. Whip the softened butter until creamy and pale.
2. Add mascarpone, vanilla sugar, and milk, then beat again.
3. Add powdered sugar gradually, whisking until the cream is smooth and thick.

3. Shape the Cake Pops

1. Crumble the cooled cake into fine crumbs using your hands or a food processor.
2. Transfer to a large bowl and add buttercream little by little until the mixture holds together.
3. Shape into 30 g balls, tightly packed.
4. Chill for 15 minutes to firm them up.
5. Melt white chocolate or candy melts over a bain-marie.
6. Dip the tip of each cake pop stick into the chocolate, then insert it into each ball.
7. Refrigerate again so the stick sets firmly.
   Tip: The balls must stay cold during every step to avoid slipping or cracking.

4. Coat and Decorate

1. Dip each chilled ball into melted chocolate, turning it to coat evenly.
2. Place the cake pops upright on a stand or Styrofoam block to dry.
3. While still wet, decorate with: chocolate drizzles, sugar pearls, sugar flowers, sprinkles of your choice.