Step 1

Pre-heat oven to 350°(180° celsius), lightly grease and flour two 8" cake pans.

Step 2

In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well. In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined. Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks. At this point I wrapped the cake in plastic and froze over night.

Step 3

Remove cake from the freezer and let sit 30 minutes.

Step 4

Meanwhile make the frosting, whip the cream until soft peaks appear, then add the Mascarpone and sugar, beat until thick, approximately 1 or 2 minutes.

Step 5

Frost the cake and add sprinkles if desired. Refrigerate until ready to serve, remove from fridge 30 minutes before serving.

Step 6

Melt chocolate over a pot of boiling water (make sure water does not touch bowl), pour chocolate into cookie molds, filling 3/4 full, refrigerate no more than 15-20 minutes, remove from fridge and gently push chocolate out of the molds with the tip of a wooden spoon, then gently push in the pointed end of lollipop stick (I used kabob sticks because they had pointed ends and then I coloured the stick with edible markers). Refrigerate until needed.