Preheat oven for 10 min at 180 C and dust the tin.

Sieve plain flour, baking powder and baking soda.

In a bowl beat sugar, condensed milk and butter after add milk and dry ingredients into 4 batches. It should be thick in dropping consistency. Bake it 40 to 45 min 180 c.

Once the cake is finished baking, let it cool and place it into a blender and blend it. Then mix in the buttercream frosting until the cake mixture is firm enough to mold into popsicle shapes.

Melt chocolate and pipe melted chocolate put into each section of mould. Tap the mould gently on the counter to smooth out the chocolate.

Then place the pan in the refrigerator for about 10 minutes or until the chocolate has set.

Carefully put cake into each section and put stick in middle. You want to leave a gap of about 2mm at the top of each one for adding the chocolate base.

Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.
Put the chocolates into the fridge for at least half an hour to set.

Once the chocolate has completely set, turn the mould and make designs according to your choice.