Cakesicles
Cakesicles are fast becoming a must-have for every dessert table. Easy to make and fun to decorate, these chocolate-coated cake popsicles from Rosie Dummer (Rosie Cake Diva) are the latest way to jazz up your party!
Ingredients
- 250g candy buttons or chocolate
- 4 cupcakes or cake offcuts
- 80g frosting or buttercream
Equipment:
- Cakesicle mould and sticks
To finish:
- Sprinkles or gold leaf for decorating
Method
Melt the chocolate or candy buttons in the microwave and spoon into the moulds. Take care to coat the whole surface.
Use a palette knife or scraper to clean any excess away.
Before the chocolate is completely set, use a lolly stick to create the hole through the aperture. Leave sticks out while you set the mould in the freezer for about 10 minutes.
Break up the cake and use your hands to mix the cake and buttercream together.
Compress until the mixture holds together to form cake-pop mix.
Remove the mould from the freezer and press into each chocolate shell. Ensure it sits just below the surface level.
Carefully insert the lolly sticks.
The moulds have a guide to keep the sticks uniform.
Melt more candy melts and cover each mould, smoothing away the excess with a palette knife.
Return to the freezer for at least 1o minutes before removing the cakesicles from the mould.
To attach sprinkles paint some melted candy melts onto the surface to adhere the decorations.
Alternatively, gold leaf can be added with a dry brush for a classy finish.
Ingredients
- 250g candy buttons or chocolate
- 4 cupcakes or cake offcuts
- 80g frosting or buttercream
Equipment:
- Cakesicle mould and sticks
To finish:
- Sprinkles or gold leaf for decorating
Method
Melt the chocolate or candy buttons in the microwave and spoon into the moulds. Take care to coat the whole surface.
Use a palette knife or scraper to clean any excess away.
Before the chocolate is completely set, use a lolly stick to create the hole through the aperture. Leave sticks out while you set the mould in the freezer for about 10 minutes.
Break up the cake and use your hands to mix the cake and buttercream together.
Compress until the mixture holds together to form cake-pop mix.
Remove the mould from the freezer and press into each chocolate shell. Ensure it sits just below the surface level.
Carefully insert the lolly sticks.
The moulds have a guide to keep the sticks uniform.
Melt more candy melts and cover each mould, smoothing away the excess with a palette knife.
Return to the freezer for at least 1o minutes before removing the cakesicles from the mould.
To attach sprinkles paint some melted candy melts onto the surface to adhere the decorations.
Alternatively, gold leaf can be added with a dry brush for a classy finish.
