How To Make Cakesicles (Cake Popsicles)

Shell

There are four basic shell options. Melt it in a microwave-safe bowl or a double boiler whenever making a shell. Set to 50% power when using a microwave and cook for 30-second intervals, then stir. Repeat until the chocolate is 80% melted.

• Candy Shell - Purchased melts are easy and can come in a variety of colors. By using color melts, the color will always remain consistant. I prefer this when making a large batch of the same color. These can be purchased at Party City, Walmart, Amazon or at most hobby stores.
• Chocolate Melts - Ghiradelli choclate melts come in white, milk and dark chocolate and are available at most grocrey stores. Ghiradelli melts are made with cocoa butter and have shine simillar to temporing. Use food coloring with white chocoalte to achieve a specific color. (These are my preferred choice!)
• Ganache - Creates a sinfully rich coating. Click here for my ganache recipe.
• Homemade shell - Create a hardshell from scratch by combining 2 cups of baking chips and ⅔rds cup coconut oil (lower to ½ cup if using white chocolate). Microwave at 50% power in 30 second intervials. Stir between each interval. Repeat until smooth.

Coating Methods

Painting - Using a pastry brush, spoon, or even your fingers, move the melted chocolate within the mold cavity. Hold up and if any light shines through, add more chocolate to create an even coat.

Swirl - Run hot water over the mold and dry thoroughly. Place melted chocolate in each cavity. Using your hands, tilt the mold around, allowing the chocolate to coat thoroughly.

Dipping - Tightly pack cake into the mold, insert the stick and freeze for 30 minutes. Melt chocolate in a deep container. Unmold the cake and dip it into the chocolate. Allow excess chocolate to drip off, then place the cakesicle on a baking rack or parchment paper-lined baking sheet to dry.

Steps to Make Cakesicles

The time needed: 1 hour.

How to Make Cakesicles

1. Prepare the Cake: Start with a baked cake or cake scrapes. Break the cake into crumbs using your hands or a mixer. Add two tablespoons of frosting and mix until the cake becomes a ball. Note: This recipe assumes two tablespoons of frosting to one box of cake (the equivalent of a 9x13 sheet cake). If using a different amount of cake, adjust the frosting accordingly.
2. Prepare the Cake Mold: Melt the chocolate according to the directions. Coat 1 - 2 tablespoons of chocolate in each cavity. Insert a popsicle stick into each cavity and move it around a few times. This step creates space, so the shell does not crack later. Place mold in the freezer for 5 to 10 minutes.
3. Two Coat Option: Thinly coat each cavity and insert the popsicle stick. Place the mold in the freezer for 5 - 10 minutes. Repeat with a second coat.
4. Set Cake: Fill each cavity with ⅓ of the cake. Move the popsicle stick halfway into the cavity and pack in the rest of the cake. Use your fingers to pack the cake tightly and ensure no air gaps. Leave a 1/16 space between the top of the mold and the cake.
5. Set The Back: Place about a tablespoon of chocolate on top of the cake, forming the back of the popsicle. Spread chocolate evenly. Use an offset spatula or icing smoother to scrape off any excess chocolate. Freeze for 5 - 10 minutes.
6. Unmolding: Gently unfold the cakesicles one at a time. I recommend starting at the top of each sicle and gently pulling the mold back. Then gently push the popsicle stick through the cavity to release the cakesicle.
7. DecorateDecorate as desired. I recommend melted chocolate and sprinkles. For a professional look use a piping bag with a small round tip (Wilton round

Expert Tips

Microwaving Chocolate - Chocolate can go from melted to burned very quickly. To avoid this, microwave at 50% power in 30-second intervals. Still between each interval until chocolate is 80% melted. Continue to stir until the other 20% melts. The warmth will melt the remaining chocolate.

Cake Packing - My preferred method is to insert the stick just into the opening. Then move it around to create room; this helps prevent the shell from cracking. Pack the bottom ½ with the cake, holding the cake in place insert a stick to the midway point. Tightly pack the rest of the cake.

Chocolate Melts - Ghirardelli melts are made with cocoa butter, which results in a tempered-like shine. This chocolate is very easy to work with and creates the best look.