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Author: Sarah Brooks
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.
5 from 7 votes
Prep Time 1 hour 30 minutes
Chilling time 2 hours 40 minutes
Total Time 4 hours 10 minutes
Course afternoon tea, Dessert, morning tea, Snack
Cuisine American
Servings 30 cakesicles, approx.
Calories 141 kcal


  • 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 insides 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 scrape off the excess with a spatula.
  • Poke the ice cream stick in and out of the stick hole a couple of times 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 into 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 the remaining space with cake mix, taking care not to overfill and allow room for chocolate to seal the pops.
  • Top with extra chocolate to seal the cakesicles and scrap off any extra chocolate. Put them into 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!


NB.  I only had two sets of four molds, so eight in total.  The time taken reflects the fact I needed to do this in successive batches to make all of them.  If you have more molds you could make these quicker BUT you still need to leave the same amount of time for them to set, i.e. at Least ten minutes and then at Least thirty minutes to set in the fridge.


Calories: 141kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 21mgSodium: 146mgPotassium: 39mgFiber: 0.3gSugar: 17gVitamin A: 32IUCalcium: 16mgIron: 1mg

Nutritional Disclaimer

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.

Keywords: Cake pops, Cake popsicle
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