How to Make Cakesicles (Cake popsicles)
This recipe is made with homemade vanilla cake and cream cheese. The cream cheese is the secret ingredient that makes these taste like ice cream cake pop.
Equipment
- silicone Cakesicle mold
- Food thermometer
- Small paintbrush
Ingredients
- One 6-inch layer cake
- 2 tablespoons cream cheese softened add more as needed
- 20- ounce (500g) Ghirardelli white wafer
- Sprinkles for decorating
Instructions
- Filling
- Crumble the cake into a bowl of a stand mixer or large mixing bowl. Using the stand mixer or your hand break the cake into breadcrumbs texture.
- Then add the softened cream cheese or frosting. Mix the cake and cream cheese until combined. Add more cream cheese as needed to the cake mixture to form dough-like playdough or truffle texture. When you squeeze in your hand, they should hold their shape. The consistency is the same as cake pops filling. They should be soft but not greasy
- Chocolate Coating
- Place chocolate wafer in a microwave safe bowl and microwave at half power or defrost setting for 30 seconds. Stir and continue to microwave in 15 seconds intervals and stir until melted.
- Spoon 1 tablespoonful of chocolate into the popsicle mold. Brush the chocolate up the sides of the mold or tilt the mold for the chocolate to cover the sides of the mold. While the chocolate is still wet, insert a popsicle stick, then remove it. This will keep the hole for the popsicle stick free of chocolate.
- Place the mold into the freezer for 3-5 minutes (refrigerator if using pure chocolate), just until hardened. Then add a teaspoon of second layer chocolate and paint around the edges of each popsicle cavity. Chill for about 2 minutes for the chocolate to firm up. If you do not have a microwave, you can make it on a double boiler.
- Filling your cake popsicles
- scoop about 1 tablespoon of the cake filling into the mold. Press down firmly to make sure there are no spaces in between. Insert the popsicle sticks into the cake mixture halfway and add additional chocolate to cover and seal the top. Smooth them using a spatula or bowl scraper, then refrigerate to firm up the chocolate. Bring them out and unmold the popsicles carefully.
- Decorate and enjoy.
Notes
A quick note, I have used cakesicles, cake popsicles, lollipop cakes interchangeably and refer to the same thing. But there is a difference between cakesicles and cake pops.
The silicone mold used will yield about 12 cakes and you can double the recipe.
you can use fondant to decorate and create unique characters as well.
you can also get other mold designs online. How to Package
when all the decorations have been set and dried, you can package them in bakery boxes or wrap them into individual treat bags and add a bow.
How to Temper chocolate
Place chocolate in a microwave-safe container and microwave at half power for 30 seconds intervals. Remove and stir each time before returning to the microwave and repeat. The number of times will depend on the amount of chocolate and the microwave so monitor the chocolate closely. By the third time, the chocolate will be almost melted but there should be small pieces of whole chocolate in the melted chocolate. Stir until all the chocolate is melted. If you want to be certain that the chocolate is well tempered, then use a thermometer to check the temperature. The temperature of the melted chocolate should be between
• 88 F - 91 F (31 C – 32 C) for dark chocolate
• 86 F – 88 F (30 C – 31 C) for milk chocolate
• 84 F – 86 F (29 C- 30 C) for white chocolate If the temperature is above these numbers stated above, continue to stir to reduce the temperature. if the temperature is still high then add a few extra chocolate pieces to the melted chocolate. Then stir until melted and check the temperature again.
you can use fondant to decorate and create unique characters as well.
you can also get other mold designs online. How to Package
when all the decorations have been set and dried, you can package them in bakery boxes or wrap them into individual treat bags and add a bow.
How to Temper chocolate
Place chocolate in a microwave-safe container and microwave at half power for 30 seconds intervals. Remove and stir each time before returning to the microwave and repeat. The number of times will depend on the amount of chocolate and the microwave so monitor the chocolate closely. By the third time, the chocolate will be almost melted but there should be small pieces of whole chocolate in the melted chocolate. Stir until all the chocolate is melted. If you want to be certain that the chocolate is well tempered, then use a thermometer to check the temperature. The temperature of the melted chocolate should be between
• 88 F - 91 F (31 C – 32 C) for dark chocolate
• 86 F – 88 F (30 C – 31 C) for milk chocolate
• 84 F – 86 F (29 C- 30 C) for white chocolate If the temperature is above these numbers stated above, continue to stir to reduce the temperature. if the temperature is still high then add a few extra chocolate pieces to the melted chocolate. Then stir until melted and check the temperature again.
Nutrition
Serving: 1sliceCalories: 170kcal
Tried this recipe?Let us know how it was!