1. Preheat oven to 350°F (180°C). In a mixing bowl, beat room-temperature eggs and agave powder with an electric mixer until pale and creamy. Add all-purpose flour, Collagen Beauty, baking powder, and salt; beat again until incorporated.
2. Heat the milk, butter and vanilla extract in a saucepan over low heat until the butter melts and the mixture is hot. Temper the hot milk mixture with a spoonful of cake batter, then slowly beat into the remaining batter until smooth.
3. Pour batter into a lined baking pan and bake for 22 minutes, or until a skewer comes out clean. Set aside to cool completely.
4. Once cooled, crumble the cake finely into a large bowl using a fork.
5. Mix the room-temperature cream cheese to the crumbled cake and mix well until evenly combined and pliable.
6. Roll the cake mixture into 30 evenly sized balls.
7. Melt the white chocolate and coconut oil together in a heatproof bowl (in the microwave in short bursts or over a double boiler). Stir in the beetroot powder until smooth and vibrant pink.
8. Dip the tip of each trimmed lollipop stick into the melted chocolate, let the excess drip off, and insert halfway into a cake ball. Refrigerate for 30 minutes until set.
9. Dip each chilled cake pop into the pink chocolate mixture to coat completely, letting excess drip off. Immediately coat with sprinkles, then stand upright in an elevated baking rack and place in the fridge to set completely.
