1. Preparing the pop cakes :
Preheat oven to 180° fan oven.
Mix the soft butter with the sugars (white and vanilla), then add the eggs. Gradually add the flour and mix well. Add 1 tsp lemon flavoring to flavor your cake.
Spread your cake in a tin. Bake for 40-50 minutes, checking with a knife blade. It should come out dry. Leave the cake to cool.
Weigh out 160g of cake and crumble.
Mix the cake by hand, adding 50g of mascarpone.
For a babyshower-style celebration, divide your cake in half and add a dab of red dye to one side and blue dye to the other.
Use gloves to avoid staining your hands.
Form balls with your hands and stick a cardboard straw into them. Set your cake balls aside in the fridge before dipping them in the melted white chocolate.
Decorate your lollipops with mini marshmallows or sugar hearts directly after coating the popcake before the chocolate sets.