These cakesicles are a cute and fun treat and are surprisingly easy to make. Perfect for birthdays or change them up to suite your special occasion.
What is a Cakesicle?
Cakesicles, also know as cake popsicles, cake pops, popsicle cakes or even popsicle cake pops, are cakes made into popsicle shapes that are covered in chocolate. There are two main methods, the mold or dipping method. For the mold method small popsicle molds are coated in chocolate, filled with cake mix and sealed with chocolate. For the dipping method the cake mix is first shaped into popsicle shapes then dipped in chocolate. The mold method generally produces cleaner looking popsicle cakes and uses less chocolate compared with the dipping method.
- Valentines cakesicles - for a show stopping Valentines treat try coating with ruby chocolate. Decorate with contrasting white chocolate and some red, white and pink sprinkles. Fill with vanilla cake for maximum contrast or maybe some chocolate or red velvet cake, yum! The pretty in pink cake pops are great for Mother's Day to!
- Red, white and blue cakesicles- use a white chocolate shell and sprinkle with fun red, white and blue sprinkles and stars. Fill with red velvet or vanilla cake. Perfect for 4th of July or a patriotic party!
- Funfetti cakesicles - use a neutral white chocolate base and sprinkle with bright funfetti sprinkles for a fun and colourful look! Fill with funfetti cake, or go for maximum contrast with some delicious red velvet, yum!
- Classic - add a touch of class by using dark chocolate. Drizzle with more dark chocolate and decorate with silver and gold sprinkles. Fill with chocolate cake mixed with chocolate frosting for a classy and indulgent dessert!
- Party - match your parties colour scheme by colouring white chocolate with your party colours or the right coloured candy melts. Decorate with coordinating sprinkles and drizzles of chocolate.
- Wedding - add a touch of class with white chocolate filled with the same flavour cake as your wedding cake. Sprinkle with silver or gold sprinkles or matching your wedding colours.
- Oreo - mix crushed up ores into vanilla cake mix and frosting. Coat with white or milk chocolate and decorate with crushed up Oreo pieces.
- Baby shower - use pretty pink or blue candy melts, or colour white chocolate. Decorate with matching sprinkles. Make gender reveal popsicle cakes by adding pink or blue food colouring to your cake mix. Coat with chocolate and decorate with a mix of pink and white sprinkles. Your guests will see the colour when they bite into the cake popsicles! If using white chocolate you may need to double coat to prevent the colour inside from being visible.
- Halloween - make scary Halloween cakesicles! See my post here for more ideas!
- Christmas - make pretty festive cake popsicles. See my post here for more ideas!
- Mix things up - with your favourite chocolates and cake flavour combinations. You can use white, milk, dark or even ruby chocolate! You can use any unfilled cake you like so long as it doesn't have any large bits in it. Popular flavours include vanilla, chocolate or red velvet. I don't recommend using mud cake, very heavy cakes or one with large chunks of fruit in them as they will not stick together well and will fall of the sticks.
Tips and tricks
What cake flavors can I use?
You can use any regular unfilled cake flavour you like, so long as its not to heavy, oily and doesn't have any large bits in it. Popular flavours include chocolate, vanilla, red velvet, lemon, banana, cinnamon tea cake, coffee cake etc. The important thing is that it is not to heavy, so no mud cake etc. And not to many chunky bits. Both won't mix into the frosting properly and will make the cake popsicles to heavy and fall off the stick.
What sort of chocolate can I use?
You can any kind of chocolate you like, so long as it doesn't have to many bits in it. White, milk, dark and even ruby chocolate all work well. You can leave them their natural colour, or colour white chocolate with oil based fool colouring. Alternatively you can use candy melts in your chosen colour, which is simpler.
Do I need to temper the chocolate?
The short answer is no, you don't have to. I used premium ruby chocolate in the pink cake pops here, and high quality 70% dark chocolate and I did not temper either of them. In my opinion they still worked just fine and where shinny enough. Of all of them the ruby chocolate was the most likely to crack and the dark chocolate can sometimes develop a light bloom on the chocolate that's easy to wipe off. Tempering may have helped solve these issues. Certainly for thinner, snapper, shinier chocolate yes you could temper it. It won't hurt but its a lot more effort.
You could also use candy melts or compound cooking chocolate. Candy melts and compound cooking chocolate tend to be made with oils instead of or as well as coco butter. The lower proportion of coco butter makes it easier to melt and work with without the need to temper it. This is one incidence where cheaper chocolate can actually be a good thing!
You do still need to be mindful of how cheap your chocolate. I've tried this with some brands of the really cheap compound cooking chocolate and it just didn't melt properly or get a smooth enough consistency to pour and create nice thin shells.
How do you stick sprinkles on cakesicles?
The simplest way to stick sprinkles on to cake pops is to use melted chocolate or candy melts. Put the chocolate into a small piping bag, drizzle the chocolate over the top then immediately put the sprinkles on. You need to work fast before the chocolate sets. For larger decorations you can put a dot of chocolate onto the cake popsicle where you want to stick your decoration.
My candy melts aren't 'melting' or forming a smooth, pourable consistency . . .
I found this can happen with some brands of candy melts. They get hot and soft, but remain a stubborn lump. You can sometimes fix this by adding a little refined (expeller) coconut oil. Try half a teaspoon, it should melt when mixed into the hot candy melts, and increase to about a teaspoon if needed until you get a nice smooth, pourable consistency.
I forgot to poke a hole in the chocolate shell for my stick before it set. . .
No problem. Use a small sharp knife to carefully cut through the chocolate where the stick will poke through. Reinforce and fix any cracks with a blob of melted chocolate once the stick has been put in. Allow to set for a few mins before filling and sealing the cake pops.
My chocolate cracked or broke...
There are a number of reason they can break, try the following:
- If its just a small crack try covering up with chocolate drizzle decorations and sprinkles. They will still taste delicious.
- The chocolate hasn't set. Pop them into the fridge and leave them for longer before removing from the molds.
- The chocolate wasn't think enough, especially around the edges. Try making the chocolate a little thicker, or letting it set, then adding a second layer to those all important edges.
- The molds were over filled. This can lead to a weak join where the chocolate edges meet on the sides. Try adding less cake mix to the molds next time.
- There's to much frosting in your cake mix. To much frosting in the mix can make them soft and prone to breaking. Try adding less frosting to your cake mix next time.
A word of warning, I do not recommend attempting to 'fix' the cracks by re-melting the chocolate using a blow torch (go on ask me how I know). Unless you are incredibly careful the chocolate ends up looking weird and its super easy to torch the chocolate marshmallow style. Not a good look . . .
One of my lovely readers had suggested a hair dryer on low setting could be used to melt/fix cracks. I have not tried this but if you're other wise stuck it might be worth trying.
My sticks keep falling out...
- There's to much frosting in your cake mix, making it to soft. Try adding less frosting next time. It should be the consistency of cookie dough.
- Once you have half filled the molds and added the sticks, add a blob of chocolate to the inside where the stick meets the mold.
- Once you have removed the cake pops from the molds try adding a little extra chocolate where the stick meets the pop to help hold the stick in place.
My cake mix is dry...
- The cake you used was to dry, or there's not enough frosting in your mix. Both can usually be solved by adding a little more frosting to your mix. It should be the consistency of cookie dough.
My cake mix is oily...
- This usually happens when there's to much butter or oil in your cake or occasionally the brand of frosting used. If using a cake you have baked yourself try reducing a couple of tablespoons of butter or oil with milk instead when baking your cake.
Cake: choose you favourite cake flavour to make these popsicle cakes. You can keep things simple with a vanilla cake or mix things up with different flavours such as chocolate. You can make your own cake from scratch, use a box mix (yes I know, a box mix! but they are sometimes useful). I've even made these with a store brought cake from the supermarket when I was short on time.
Frosting: choose a frosting flavour that complements your cake flavour. Regular vanilla is fine for most, but you could also use chocolate to go with chocolate cake or red velvet cake. I use ready made frosting to make this quick and easy.
Chocolate or candy melts: you will need chocolate to coat the popsicles in and chocolate for decorating. This can be the same or different chocolate. You can use any type of chocolate you like such as white, milk, dark or even ruby, so long as it doesn't have any bits in it. You can also use candy melts for brightly colored cake pops without having to add any food colouring.
Oil based green food coloring (optional): is different from regular water based food coloring you usually get from the supermarket. Its important to use oil based food coloring because the water in the other kind will make the chocolate seize. You can get oil based food colors from specialty baking stores, online and from some supermarkets.
Sprinkles (optional): you can decorate these popsicles with fun colored sprinkles to suite your colors, party or special occasion.
How to make cakesicles
First, its important you cake is completely cold before making your popsicle cakes. You can not make them with still warm cake, the mix will not come together and you will melt the chocolate coating.
Put the chocolate or candy melts into a microwave proof bowl and microwave in thirty second bursts until its melted.
Working quickly, put about half to one tablespoon of chocolate into each cakesicle mold. Coat all of the inside of the mold with chocolate, either by moving the whole mold, or using a small spatula or spoon to 'paint' the chocolate up the sides of the mold.
Poke the ice cream stick in and out of the stick hole a couple of time to make a gap for the stick. Put the molds in the fridge for at least ten minutes to set.
Hot tip: For stronger sides you can use a teaspoon to do a second coat of chocolate on the sides. This will strengthen them and help stop the cake inside from showing through. I have made them both ways and I find both work fine, so up to you.
Crumble your cake up into breadcrumbs. By far the quickest and easiest way to do this is to break up lumps and give a blitz for a few seconds in a food processor. Transfer crumbs into a bowl. Add about a tablespoon of frosting and mix well. You need less than you think! Add a smaller amount to start with, then add more if needed. The mix should form a ball when you squeeze it in your hand but not be to dry or wet, similar to cookie dough.
Remove the molds from the fridge and press a small amount of frosting mix into the bottom of the molds. But sure not to fill past the hole where the stick goes in. Insert the sticks. Add an extra blob of chocolate where the stick meets the mold for extra strength, to fix any cracks when you put in the stick and help the sticks stay in place. Leave for a few mins to set then continue to fill with cake mix over the top. Do not over fill the molds. Do not press to firmly or you risk cracking the chocolate shells.
Top with extra melted chocolate or candy melts and move it around to seal the back. Scrap any excess chocolate. Put in the the fridge to set again for at least thirty minutes.
Once set carefully remove the from the molds. Use a sharp knife to carefully clean up the edges.
To decorate melt your decorating chocolate or candy melts in the microwave. Add to a piping bag with a fine nozzle and drizzle over the cake popsicles. Add the sprinkles on fast, let them set again and you're done!
How to serve
To serve pop onto a plate and enjoy! They're almost to cute to eat, almost!
How to store
These popsicle cake pops will store in an airtight container on the bench for up to three days. Unless its really hot and you are worried about the chocolate melting I don't recommend storing these cake pops in the fridge or freezer. The chocolate may sweat and start to go soggy.
How long do cakesicles last in fridge?
Think of cakesicles the same way you would a frosted cake. They will therefore last about three to five days. Putting cakesicles in the fridge can make the chocolate sweat so only do this if its particularly hot and you are worried about the chocolate melting.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Halloween cakesicles
- Christmas cakesicles (coming soon!)
- Eggless carrot cake
- Passion fruit cheesecake
- Old fashioned fruit cake
- Small open sided popsicle/ice cream molds and popsicle sticks.
- 1 (21oz/600gms ish) cake
- 6 - 10ish tablespoons frosting
- 1 lb (450gms) ish chocolate or candy melts
- ½ cup contrasting chocolate to decorate the cakesicles with
- decorations such as sprinkles
- Put the chocolate into a bowl and microwave in thirty second bursts until its melted.
- Working quickly, put about one tablespoon of chocolate into each mold. Coat all of the inside of the mold with chocolate, either by moving the whole mold, or using a small spatula to 'paint' the chocolate up the sides of the mold.
- You may need to 'swirl' the chocolate around the molds for a few mins to ensure an even coat. Tip out the excess chocolate and scrap off the excess with a spatula.
- Poke the ice cream stick in and out of the stick hole a couple of time to make a gap for the stick.
- Put the molds in the fridge for about ten minutes to set.
- If you want you can make the first layer quite thin and add a second layer, especially around the edges.
- Crumble the cake it to bread crumbs, either in a food processor for a few seconds or with your hands. Add a small amount of frosting, maybe just one or two tablespoons to start with, and mix well. The mix should form a ball and be the consistency of cookie dough. Add more frosting slowly, mixing well between each addition until the right consistency is achieved.
- Remove the set molds from the fridge. Press a small amount of the cake mix into the bottom of the molds. Do not fill about the stick hole line, this won't be very much. Insert the sticks and add a small blob of melted chocolate where the stick meets the mold on the inside. Allow to set for a minute or two. Fill remaining space with cake mix, taking care not to over fill and allow room for chocolate to seal the pops.
- Top with extra chocolate to seal the cakesicles and scrap off any extra chocolate. Put in the the fridge to set again for at least thirty minutes.
- Carefully remove the cakesicles from the molds.
- To decorate the cakesicles lay them out on a cooling rack on a tray lined with baking paper. Melt your decorating chocolate and put into a small piping bag or zip lock back with the corner cut off. You only need a relatively small hole. Working quickly drizzle the chocolate over the cake popsicles and sprinkle on sprinkles immediately before the chocolate sets. For larger decorations you may need to add a small blob of chocolate to the back, then gently press onto the cake pop.
- Allow to set again, pop onto a plate and enjoy!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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