Combine red velvet cake mix with milk and sugar in a mug and bake for 3 mins.
Transform premade cake into cake pops and coat it with melted chocolate and sprinkles.
Layer coffee-soaked ladyfingers with mascarpone in a transparent glass and sift cocoa powder on top.
Combine eggs, flour and chocolate in a bowl, pour onto greased tins and bake for 30 minutes for instant cake.
Combine cream cheese with sugar and fill it in graham crackers crust then freeze for 30 minutes and enjoy.