If you are looking for a fun, easy and exciting new way to decorate your birthday cake this is just what the doctor ordered. These cakesicles come in different flavours so there will be one perfect for every person on their list! The best part about them? They’re surprisingly simple (and cute) enough that even kids can make these tasty treats themselves with the supervision of course- without any messy syrup spills or broken tooth enamel like other edible decorations may cause when handled improperly by young ones.
What Is A Cakesicle?
Cake pops are a fun and delicious treat that you can make at home. The cake mixture is first shaped into balls, dipped in chocolate then covered with more for an ultimate presentation of your favourite cake flavour! You may choose either the mould method or dipping method but whichever one you go with being careful not to ruin it by getting too close when handling because this would cause fingers prints on the exterior layer which will affect how well they stick together once frozen solid giving us less durability than if we used hands washed earlier before use
Mould Method: For this type of process small moulds must be purchased ahead as coverings soakers made out cocoa butter oil mix until smooth.
How To Make Cakesicle
The equipment you’ll need
- Any small open-sided popsicle/ice cream moulds and sticks
Ingredients
- one (21oz 600gms), cake
- 6 – 10ish tablespoons frosting
- 1 lb 450 grams worth chocolate or candy melts mixed together with half a cup
- contrasting ingredients such as sprinkles to decorate cakesicles beautifully!
Instructions
Now is the time to get creative!
- Put out some bowls, sit down with your favourite beverage and get ready to create these delicious chocolate-coated ice cream pops!
- First, take one tablespoon of melted semi-sweet or dark chocolate.
- Next, add a couple of shots (about 30 seconds) into each mould until all the insides are covered in hot gooey goodness then swoop back over those moulds again just so there is no excess drip off from pouring too quickly- we don’t want any drips getting onto our hands do we!), being careful not break apart what you have already done by poking holes where they aren’t wanted which will only leave behind unflavored “specks” as well as wasted time.
- Put the moulds in a refrigerator for about ten minutes to set. If you want, make your first layer quite thin and add another one on top around edges; then crumble it up into breadcrumbs either by blending with an electric mixer or grinding through hands- explanatory note: this will help keep its shape while cooking, otherwise, just do as I did which was mix together until combined thoroughly enough that there weren’t any large lumps left visible.
- To get started add maybe four tablespoons worth of frosting at a time – adding more whenever needed but always making sure everything gets mixed well again before serving.
- Remove the set moulds from your refrigerator.
- Press a small amount of cake mix into each cavity, filling it just below where you’ll be inserting sticks later on. Don’t fill up too high or else there won’t be enough room for chocolate in between layers when they’re all assembled!
- Insert those babies and let cool before sealing with another layer or two (or twenty) more batches; these pops aren’t going anywhere until we say so–so act fast while this creative labour is still doable.
- Once cooled again, cover the entire surface area using plenty more scraped-up pieces across top & bottom sides only.
- Carefully remove the cakesicles from their moulds.
- To decorate, layout on a cooling rack and line with baking paper before drizzling melted chocolate in small amounts using either a piping bag or a zip lock back to give yourself more control over where you want it placed onto your cake popsicle design of choice! You only need an opening big enough for some air bubbles; otherwise, these will end up cracking when they set again so make sure not too much goes into those cracks as this time limit applies per person servings size-wise (1-2 inch diameter).
- Once all decorations have been made place them individually onto plates making sure none touch each other.
Simple Tips
Which Cake Flavor Is Best?
Normally, any cake flavour works, so long as it’s not too heavy and oily. Some flavors are vanilla, lemon cake, chocolate, tea cake, red velvet and more. What is important is that it isn’t overly rich or chunky in texture- if there are large bits then this won’t mix well into the frosting which will make your popsicles fall off of a stick while they’re still frozen onto sticks!
Which Chocolate Is Good?
You’re free to choose any type, it shouldn’t have too many pieces. White and milk chocolates both work well with a variety of toppings or by themselves; dark baking bars make sweeter desserts than ever before! For those who are feeling creative, there’s even candy melts – easy peasy!
How Can I Store Cakesicles?
You can display your cakesicles as you wish or bag them up with a plastic wrap. Then, store at room temperature in an airtight container for about a week to prevent freezer burn! I do not recommend freezing because the chocolate shell could break easily due to cold temperatures changing its structure when thawed out again later on.
How Do I Put The Sprinkles?
The easiest way to put the sprinkles on a cake pop is with melted chocolate or melted candy. Then add the amount of sweetener and flavour that you want into an enclosed piping bag, then drizzle it over top before putting in as many decorations where desired–you need fast work here because once these sets they won’t move! For larger designs like patterned outsides, we recommend using dots rather than streams so there’s less risk for dirtying dishes during preparation time.
My Chocolate Got Cracked, What Could Be The Reason?
There are a number of reasons they can crack. The most common being that the temperature changed too quickly before filling in some areas and not others which caused an air pocket between two layers; however even if it was cool enough for hours on end these pieces may still uphold their integrity once intrusion occurs due to dioxide build up inside recipe jars leading up until opening day–my advice would be store any broken items at room temperature.
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