Cakesicles

5 from 6 votes

This step by step tutorial will show you how to make any flavor cakesicles with troubleshooting and decorating tips and tricks!

Prep Time1

Course: Dessert

Cuisine: American

Servings: cakesicles

Calories: 372kcal

Author: Sophia Assunta

Equipment

Cakesicle Molds
Popsicle Sticks
Spatula or Knife
Spoon, Paint Brush, or Pastry Brush
Pastry Bags (optional)
Sprinkles (optional)
Toothpick or Scribe (optional)
Parchment Paper (optional)

Ingredients

1 9 x 13 inch prepared cake room temperature
½ cup frosting up to 1/4 cup more if necessary
24 oz candy melts or melting chocolate (2 bags) plus more for decorating
Sprinkles optional

Instructions

Cake Filling

Using your hands or a mixer, crumple cake in a bowl. Make sure the cake is at room temperature or it will melt your frosting.
Add 1/2 cup frosting and mix until incorporated.
If necessary, add additional frosting 1 tablespoon at a time and remix until desired constancy. The ideal filling will hold together when you pinch it, but not be gooey or sticky.

Dipping Method

Fill the cakesicle molds with cake filling and put in the freezer for 20-30 minutes to firm up.
When ready to dip, melt the chocolate melts according to the instructions on the package. It’s really important to have the right consistency of chocolate, so depending on the brand of chocolate melts you might need to add some vegetable shortening to thin it out. Start out with 1/2 - 1 tsp of shortening per 1/2 cup of melts.
You can test the chocolate consistency by dipping a knife or spoon in the chocolate – it should be thick enough to coat but thin enough that when you shake it any drips reincorporate back into itself.
Then, quickly dip the cakesicle in the chocolate and shake to reincorporate any drips back into the chocolate. You can either put the popsicle stick into a styrofoam board to dry upright or lay on parchment paper or a silicone mat to harden.

Spreading and Filling Method

And about a tablespoon of melted chocolate to the molds. The amount can vary depending on the size of your molds, but 1 tablespoon is a good place to start.
Using a spoon, pastry brush, or paint brush, spread the chocolate around the sides of the mold, making sure it is thick along the sides and the chocolate goes all the way to the top. If it’s too thin or doesn’t cover everywhere, the chocolate can crack when you try to remove the cakesicle.
Then, shake the mold to even out the chocolate. If there any air bubbles, pop them using a toothpick, scribe, or tip of a knife.
While the chocolate is still wet, add and remove the popsicle stick to the mold to clear out any chocolate.
Let the chocolate harden in the fridge for 5-10 minutes. If you like a thicker coating and/or the chocolate is too thin around the sides, add another teaspoon or two of chocolate around the edges and let harden in the fridge another 5 minutes.
Remove from fridge and add 2 tablespoons of cake filling to the molds. This amount can vary depending on the size of your molds. Be very gentle when adding the filling, if you push down too hard you can break the chocolate. You want to leave some room on the top to add the top coat of chocolate. If you have problem with the chocolate cracking, let the chocolate rest at room temperature for a few minutes before adding the filling.
After you've added the filling, gently push in the popsicle stick.
Add another tablespoon of chocolate. If the chocolate cracked around the popsicle stick, be sure to add more warm chocolate around the stick and push it down where it cracked. The warm chocolate should re-firm up the cracking.
Using a knife, spoon, or cake spatula, drag the chocolate over the filling. Add more chocolate and re-scrape if needed.
Let the chocolate harden, and then gently remove the cakesicle from the mold.
Add any optional decorations and enjoy!

Notes

For this recipe, I used boxed cake mix and canned frosting, but you can use any cake and frosting you like! If using different recipes, you might need to alter the ratio of cake to frosting.
Using a box cake mix and canned frosting, I made about a dozen 2 x 3.5 inch cakesicles, but the amount will vary depending on the size of your cakesicle molds, the cake recipe you use, and the method you're using for covering them in chocolate.
If you don’t use some type of melting or dipping chocolate such as candy melts, you’ll need to temper your chocolate.
You can not use regular or gel food coloring to color chocolate, you must use candy melts in the desired color or white chocolate and oil based candy colors.
If using the dipping method, you might need to thin out the chocolate with bit with vegetable shorting. The amount will vary depending on what brand and color you’re using, but start with a 1/2- 1 teaspoon per ½ cup of melting chocolate until you get the desired consistency.
The perfect dipping consistency is thick enough to coat the cakesicles but thin enough that when you shake it any drips re-incorporate back into the chocolate. You can test the consistency by dipping a spoon or knife in chocolate and seeing how the consistency works.
These will last up to a day at room temperature and up to a week in the fridge.

Nutrition