These cakesicles are a cute and fun treat and are surprisingly easy to make. Perfect for birthdays or change them up to suit your special occasion.
Cakesicles, also known 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.
You can use any regular unfilled cake flavor you like, so long as it's not too heavy, or oily and doesn't have any large bits in it. Popular flavors include chocolate, vanilla, red velvet, lemon, banana, cinnamon tea cake, coffee cake etc. The important thing is that it is not too heavy, so no mud cake etc. And not too many chunky bits. Both won't mix into the frosting properly and will make the cake popsicles too heavy and fall off the stick.
Icecream Cake Pops
You can any kind of chocolate you like, so long as it doesn't have too many bits in it. White, milk, dark and even ruby chocolate all work well. You can leave them their natural color, or color white chocolate with oil-based food coloring. Alternatively you can use candy melts in your chosen color, which is simpler.
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 were shiny 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 cocoa butter. The lower proportion of cocoa 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!
Triple Scoop Ice Cream Cake Pops • Pint Sized Baker
You do still need to be mindful of how cheap your chocolate is. 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.
The simplest way to stick sprinkles onto 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.
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.
Red Velvet Cakesicles
Also be aware that some brands of candy melts stiffen up when they get too hot! Always worth checking the packet to see if that's the case, you may need to let them cool so they are hot but not too hot . . .
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.
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 it's super easy to torch the chocolate marshmallow style. Not a good look . . .
Cakesicles — Playing With Dough
One of my lovely readers had suggested a hair dryer on a low setting could be used to melt/fix cracks. I have not tried this but if you're otherwise stuck it might be worth trying.
Cake: choose your favorite cake flavor to make these popsicle cakes. You can keep things simple with a vanilla cake or mix things up with different flavors such as chocolate. You can make your own cake from scratch, and use a box mix (yes I know, a box mix! but they are sometimes useful). I've even made these with a store-bought cake from the supermarket when I was short on time.
Frosting: choose a frosting flavor that complements your cake flavor. 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.
Different Variants Of Cake Pops Stock Photo
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 coloring.
Oil-based green food coloring (optional):is different from regular water-based food coloring you usually get from the supermarket. It's 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.
First, it's important your 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.
Cake Pops Ice Creams On White Background Stock Photo, Picture And Royalty Free Image. Image 61313853
Working quickly, put about half to one tablespoon of chocolate into each cakesicle mold. Coat all of the insides 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 times 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.
Valentine Cake Popsicles • Pint Sized Baker
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 too 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 overfill the molds. Do not press too 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 them in the fridge to set again for at least thirty minutes.
How To Make Ice Cream Cake Pops
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!
These popsicle cake pops will store in an airtight container on the bench for up to three days. Unless it's 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.
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
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