Vanilla cake:

1. Preheat the oven to 320° F / 160°C and line the bottom of a 6 inch / 15 cm round cake pan with parchment paper.
2. In a bowl, mix together all the dry ingredients, cake flour, salt and baking powder and set aside.
3. In another large bowl, use an electric mixer to mix the softened butter with the sugar for 2 minutes until you have a smooth mixture.
4. Then add the eggs and liquid vanilla extract and mix again for 1 minute.
5. Add the dry ingredients and buttermilk alternately and mix with a spatula between each addition until you have a smooth cake batter.
6. Pour the batter into the cake pan and bake for 30 - 35 minutes until golden on top. (Check for doneness by plunging a toothpick or knife blade into the center of the cake, it should come out clean or with light crumbs)
7. Let the cake cool completely in the pan before unmolding.
8. Cover with cling film and place in the fridge for at least 1 hour.

Cake pops: 

1. Crumble the cooled vanilla cake into a large bowl until it is a fine powder.
2. Add the mascarpone and icing sugar.
3. With your hands, mix until you have a compact and sticky dough (if it is too sticky, put it in the fridge for 20 minutes).
4. Form cake balls between your hands and place them on a large dish.
5. Place in the fridge for 20 minutes or in the freezer for 20 minutes.
6. Meanwhile, heat the candy melt in a double boiler or in the microwave.
7. Dip a lollipop stick into the melted candy melt and insert it into the center of the cake ball.
8. Smooth excess candy melt around the stick and repeat for all cake pops.
9. Dip the entire cake ball into the melted candy melt, then remove and stir to release excess candy melt.
10. Immediately decorate with sprinkles and other sugar decorations.
11. Then place the cake pop on a cake pop stand.