• Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

BAILEYS CHOCOLATE CAKE PREPARATION (will make 640g cake)

• In a mixing bowl, whisk together all the dry ingredients (cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the eggs, sour cream, vegetable oil, Baileys Irish Cream and vanilla been paste. Mix until combined.
  1.41 oz unsweetened cocoa powder, 2.82 oz granulated sugar, 4.41 oz all-purpose flour, 1 tsp baking powder, 1/16 tsp sea salt, 2 eggs, 6.17 oz sour cream, 3.88 oz Vegetable Oil, 2 Tbsp Baileys Irish Cream, 1 tsp vanilla bean paste
  
• Pour the batter into your Medium Round Mold use your spatula to flatten the edges around.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 12 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Baileys Irish Cream Cake is out of the oven, let it cool downcompletely in the mold before demolding.

BAILEYS CREAM CHEESE FROSTING PREPARATION

• In a mixing bowl, beat the softened butter together with the cream cheese. Mix in the Baileys Irish cream, vanilla bean paste and sea salt. Add the powdered sugar and stir until combined. Set aside.
  0.53 oz butter, 1.06 oz cream cheese, 2 Tbsp Baileys Irish Cream, 1 tsp vanilla bean paste, 1/16 tsp sea salt, 2.12 oz powdered sugar
  

ASSEMBLY

• Once the cake has cooled down, in a mixing bowl, crumble it with a fork or with your hands.
  
• Combine the Baileys Irish Cream frosting. It is ready when you can form a ball and it sticks together.
  
• Form 15 golf size balls. Dip the straws into a little bit of melted chocolate and poke it into to ball about half way through. Place each cake pop onto your Small Bonmat supported by a Perforated Baking Sheet. Transfer to the freezer for about 20 minutes.
  
• Place the white chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside while taking the cake pops out of the freezer.
  12.70 oz white chocolate chips
  
• Dip each cake pop into the melted white chocolate and tilt to the sides slowly to make sure the entire cake pop is covered. IMPORTANT: Do not swirl the cake pop as it will fall at the bottom of your cup. Sprinkle your St Patricks sprinkle mix right away so that the sprinkles stick to it before the chocolate hardens to the contact of the cold cake. Enjoy & Bon Appétit!
  2 Tbsp Sprinkles
  
• N.B. Keep it at room temperature if enjoyed the day of, or refrigerate up to 3 days and let it come back to room temperature before enjoying.