Beat the softened butter and sugar with a hand mixer for 5 minutes on the highest setting until creamy. Add one egg at a time and keep stirring every now and then. Mix the dry ingredients in a second bowl and sift into the butter mixture. Stir everything well again, pour in the champagne and stir briefly.
Grease a loaf pan well, pour in the dough and bake for about 50 minutes.
When the cake comes out of the oven, let it cool down briefly in the pan. Then it can be thrown onto a wire rack and cool completely.
Frosting:
Beat the soft butter and cream cheese with a hand mixer until creamy. Add the remaining ingredients and stir until smooth.
To make the cake pops, cut off hard and dark areas from the pre-baked cake with a knife. Then you take a large bowl and crush the cake with your hands into small crumbs.
Put some baking paper on a tray (if the tray fits in your fridge, otherwise use plates or something similar) and have it ready. Mix the crumbs well with the frosting with your hands. Shape the cake mixture into 3-3.5 cm balls and place on the baking sheet.
Before you start decorating, put the balls in the fridge for an hour!
Melt the couverture in a double boiler, dip a lollipop stick or a wooden skewer into the chocolate with a finger-breadth and skewer the balls. If the white couverture doesn`t get nice and smooth, you can add 1 teaspoon of coconut oil.
Have your decorative sprinkles ready.
Dip the cake pops in the couverture until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks / wooden skewers back and forth between your hands until the excess couverture has drained off completely. If no more couverture drips off, you can put it in your holder and decorate it with sprinkles. A thick styrofoam plate, for example, is suitable as a holder.
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