How To Make Cake Bars On A Stick

Cakesicles are a fun twist on a traditional cake pop. Crafted in popsicle molds, cakesicles are an easy-to-make version of the ever-popular treat with a chocolate shell surrounding a blend of cake and frosting.

If you have ever struggled to dip a cake pop or had them crack or fall off the stick, you are going to be so happy to discover the cakesicle.

Unlike a cake pop, which is made by rolling a cake and frosting combo into a ball (or another shape) and then dipping it in chocolate or candy melts, a cakesicle is created by painting the chocolate into a popsicle mold, then filling the hardened candy shell with the cake/frosting mixture.

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The candy shell is thick enough that it won't crack but thin enough to bite into. It's also smooth and shiny and perfectly shaped.

Be sure to watch the How to make Cakesicles Video. If it's not shown below it will be either at the top of the post or in the sidebar.

In this tutorial, I will show you how to make cakesicles using white chocolate or white candy melts. You can use the technique to create dark or milk chocolate cakesicles too.

Cakesicles: Easy Step By Step Recipe With Video Tutorial

You can simply add a drizzle of chocolate or colored candy melts to add a festive touch. Christmas cakesicles drizzled with red and green candy melts or birthday cakesicles topped with rainbow sprinkles make fun desserts, party favors, or gifts.

You'll notice in the recipe and video that I didn't add oil to the cake mix. I wanted to experiment with this, as so many people complain about having oily cake pops.

The cake baked without oil baked up beautifully and was only slightly dryer than a cake baked with oil. Once the frosting was mixed in you couldn't even tell the difference in flavor, but the filling was not greasy at all.

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You don't have to dip these so it won't matter if the cake ball filling is soft. That's one of the benefits of this method of making cake balls.

You'll notice in the video below that I only crumbled one cake and added a few tablespoons of frosting. This recipe will make about 48 cakesicles with ½ ounce of filling in each. I didn't need that many, so I used one of my 8-inch round cakes for another purpose. The picture above shows the full amount of frosting and a whole cake.

You can use melted and tempered pure chocolate or melted compound chocolate (confectionery coating). I've shared detailed information regarding the differences between the two on my Chocolate Making Tips page but here's a short recap.

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You need to heat your confectionery coating so that it registers between 100° and 120° Fahrenheit. If you get it too hot, it will thicken and may burn.

You will need some silicone popsicle molds to make your cakesicles. You can find molds that have popsicle cavities that are 1 ½ - 2 inches wide, 2 ½ - 3 ½ inches long, and ½ - 1 inch deep.

*If using confectionery coating and painting into a larger, 10-cavity silicone popsicle moldjust paint 5 of the cavities, then chill, then repeat with the remaining cavities. If your candy dries at room temperature it may streak.

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NOTE: You may see some of the darker chocolate cake through the white chocolate on top, but as long as the candy is at least 1/16 of an inch thick over the top of the filling, the cake filling won't come through. If you scrape, and you actually see cake ball filling sticking through, then cover it again, and just leave it a bit thicker on top.

The shelf life of a cakesicle is 7-10 days if using fresh cake. Count the days based on when your cake was baked. If you use fresh frosting made with butter, you might want to consume them within 3-5 days.

NOTE: Mold will develop on the filling if you keep them longer than that and the problem is that you won't notice the mold until you bite into your cakesicle.

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I know this from experience. Thankfully I cut into, instead of biting into, a 14-day-old cakesicle just to see what it looked like. When I saw the fuzzy white mold, I was so happy I used a knife instead of my teeth. Yuk!

Yes, but be aware that the white chocolate or white confectionery shell will attract moisture from the refrigerator and may become sticky or wet.

To store them in the chill box, wrap each pop well in plastic wrap then place them in zip-top bags. Then place them in a cardboard shipping box before placing them in the refrigerator. The box will wick up most of the moisture.

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To thaw the cakesicles, remove the box and remove the zip-top bag. Allow the bag of cakesicles to sit, unopened for at least one hour to allow the cake pops to come to room temperature. This will keep them from cracking due to the temperature change.

There are so many ways to create festive-looking cakesicles and you can watch the video below to see how you can drizzle chocolate or colored candy melts over top. You can even add sprinkles.

I am so excited to show you how to make more elaborate cakesicles. Stop back soon to see more fun cakesicle designs.

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Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.comCakesicles are just like cake pops but even bigger and shaped like popsicles. If you are a cake pop lover then you will absolutely love these cakesicles, with that same yummy cake filling and chocolate shell on the outside.

Growing up I have always loved eating cake. When I discovered cake pops I was in heaven, they are so good. So naturally the idea of a cakesicle intrigued me. I mean how can you go wrong with cake mixed with frosting covered in chocolate? You can’t!

Cakesicles are really easy to make at home, time to impress your friends and family with these delicious treats. In this recipe, I will show you a couple of different methods that you can use to make cakesicles. If I can do it, you can do it. Let’s get started!

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To begin you will need to bake a cake. If you like you can use any number of homemade cake recipes or of course you can use a box cake as well, it is totally up to you. Once the cake is baked allow it to cool completely.

Now it is time to break up that cake! There are a few ways you can do that. Place the cake in a bowl and crumble it up with your hands. Wear gloves if you like, especially if you are going to sell them or give them away. I don’t always wear gloves if I am making them for myself, and my hands are always clean.

Another option is to put the cake into a plastic bag and mash it up with your hands. Then pour the crumbs into a bowl. Either way works great!

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Now add two heaping tablespoons of frosting, you may need a little bit more, to the cake crumbs and then mix and knead that frosting and crumbs together until well combined and it forms a play dough consistency. When you squeeze it together it should hold its shape well.

There are a few different methods for forming the cakesicles. In this first method, what I refer to as the dipping method, take the cakesicle filling and stuff it into the mold. Make sure the top is level.

Then gently insert the popsicle sticks into the little slits in the mold, and push it into the cake so it is a little more than halfway in.

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Now, place the mold in the freezer for 20 to 30 minutes, this will allow the cakesicles to firm up and make it easier to dip, without falling off the stick.

Take your Candiquik, chocolate chips, candy melts, etc. and melt them in a microwave safe bowl in the microwave. Use the defrost setting or use half power, and turn it on for 30 seconds, then stir the chocolate. Heat again for 30 seconds, and stir until completely melted.

You can also use the double boiler method if you like. Place a pot on the stovetop with about 1 inch deep of water. Rest a large bowl, metal or pyrex on top of the pot. Set the heat to medium, as the water heats steam will warm the bottom of the bowl and gently melt the chocolate.

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Remove the mold from the freezer. Gently squeeze the sides of the mold and tilt and pull the cakesicle from the mold. Then dip it in the chocolate. I like pouring the melted chocolate in a glass, because it is easier to dip. Tilt the cakesicle so it gets cover completely. Then pull it out of the chocolate and let the excess drain off.

Place the dipped cakesicle