Cake Preparation

1. Preheat oven to 175°C (350°F). Grease and line an 8x8-inch pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy, 2–3 minutes.
4. Add eggs one at a time; beat in vanilla.
5. Alternately add dry mix and milk, starting and ending with dry ingredients; mix until just combined.
6. Bake 18–22 minutes or until a toothpick comes out clean; cool completely.

Flavor Prep

1. Mango batch: mix 60 ml mango puree with 15 ml rum (optional).
2. Pineapple batch: mix 40 ml pineapple puree with 15 ml rum (optional).
3. Passion fruit batch: mix 40 ml passion fruit puree with 15 ml lime juice.

Dough Formation - Mango

1. Crumble cooled cake into fine crumbs.
2. Divide crumbs and 40 g frosting across three batches; combine the mango batch with 60 ml mango mixture and 40 g frosting.
3. Mix until cohesive; add a splash of milk if too dry.

Dough Formation - Pineapple

1. Crumble cooled cake into fine crumbs.
2. Combine with 40 g frosting and pineapple batch ingredients.
3. Mix until cohesive; adjust texture with a bit of milk if needed.

Dough Formation - Passion Fruit

1. Crumble cooled cake into fine crumbs.
2. Combine with 40 g frosting and passion fruit batch ingredients.
3. Mix until cohesive; adjust texture with a bit of milk if needed.

Forming Pops

1. Roll each batch into 5–6 mm balls.
2. Insert a lollipop stick halfway into each ball; place on parchment-lined tray.
3. Chill 20–30 minutes to firm up.

Coating

1. Melt dark coating until smooth; slightly cool before dipping.
2. Dip each ball; let excess drip off; place in stand or upright on parchment to set.
3. Optional: drizzle with white chocolate for contrast.

Finish & Serve

1. Decorate with sprinkles while coating is still soft; refrigerate until set.
2. Keep chilled; serve within 1–2 days for best texture.