Cakesicles are the cake pop 2.0! I remember when everything was about cake pops, and I feel like all I see now are cakesicles all over cake land. I don’t mind at all because #1 they’re bigger, and #2 there’s more space to decorate on them!

I’ve tried a few different method on how to decorate these little guys, and I’ve found way that I love, and ways that, well, I loathe. There’s more than one way to do just about everything, but when it comes to these, I feel like my way is the more simple & straight-forward way. Less mess, less margin for error, less chaos. That sounds like a plan, right? haha

There’s so many different flavors you can do with cakesicles, and that’s the fun of it! It’s ALL up to you! You can use ANY cake flavors for your cakesicles. Any of my recipes on this website or in my Cake Confidence cookbook, can be made into cake pops. I would leave out the crust or fillings, though, for obvious reasons.

HOW DO I MAKE Them?

There’s millions of ways you can decorate your cakesicles, but the base of them is always the same. They’re made of cake, buttercream, and chocolate. You will need some special equipment to make them, so I’ll make sure to list those items below, too.

Here’s what you’ll need:

  • Cake. Bake any of my recipes in a 9×13 pan for 25-30 minutes. Cool completely.
  • Buttercream. Whip up a half batch of any of my buttercream recipes.
  • Candy Melts. Any color will do – whatever matches your project.
  • Candy Melt Pot. This handy tool makes everything SO MUCH EASIER, or you may use a Glass Dish for heating the candy melts in the microwave. You can also use better quality chocolate, if you wish!
  • Cakesicle Mold and Popsicle Sticks. This kit comes with both, and even cute matching sized bags to store them in afterwards!
  • Parchment paper and a cookie sheet.
  • Decorations! Decorate your cakesicles to your heart’s content!

HOW TO MAKE YOUR CAKE POPSICLES:

  1. Bake any of my recipes in a 9×13 pan for 25-30 minutes. Cool completely, .
  2. Whip up a half batch of any of my buttercream recipes.
  3. In the bowl of a stand mixer fitted with a paddle attachment, crumble up HALF the cake. Yep, right into the bowl. Leave the other half – you can use it to make more cake pops later or to control the consistency of your current batch of cake popsicles.
  4. Add in 1/2 cup of buttercream and mix on low speed until combined. That’s it! You really don’t need that much. If it’s too gloopy, you’ve added too much buttercream. If it’s too crumbly, you’ve added too much cake. You want it to keep a shape in your single hand when you squish it, without being wet or gloopy.
  5. Press the cake mixture into the cake molds. Press firmly and use a cake scraper or something flat to press down on top of them to make them FLAT.
  6. Press in the cakesicle sticks in the insert location on the bottom. Cover with plastic wrap and place into the freezer until they’re rock hard. 1 hour at least, in my experience.
  7. Melt candy chocolate melts in either the melting pot or in the microwave.
  8. Carefully remove the cakesicles from their molds. One by one, dip the entire frozen cakesicle into the chocolate melts up to the base of the stem/stick. Let it drip off, give it a tap, then place onto the cookie sheet to dry.
  9. Decorate immediately before they harden, or drizzle on chocolate to act as glue to add on any decorative elements.
  10. Store in the fridge and keep cold.

That’s it! It’s not too bad, right? I feel like my first batch was a bust, but after that, we got the hang of it and now LOVE to make them! I can’t wait to make more for each upcoming holiday!

HALLOWEEN CAKESICLE IDEAS:

When brainstorming what I’d like my Halloween cakesicles to look like this year, I knew I wanted to go with an overall theme for each set of four (the mold made four at a time, so I kept them together and decorated them as a theme/set). Here’s what I came up with! They each have their own personality group, and I had the best time making each and every one of them.

WITCH’S CAULDRON:

These ones turned out SO fun! I think these are my favorite, although each different set has something fun and different to offer. I made these using a combination of black buttercream and LOTS of different kinds of sprinkles (dragees, bones, spheres, sixlets, sugar sprinkles, EVERYTHING!).

ORANGE AND PINK GHOST THEME:

For these little cuties, I stuck to the orange, pink, and black theme you’ve seen on so many of my cakes this year! I added sprinkle spiders, Wilton ghosts, a chocolate drizzle, and lots of different kinds of sprinkles again. Notice a theme? Use those sprinkles!!! You can get super creative and use them in so many different ways.

PUMPKIN PALOOZA:

For these ones, I wanted to do all things pumpkin, and keep them to a mint green and pink theme. I used different kinds of small piping tips (star tips and circle tips) and switched them around with each pumpkin set. I think they turned out so darling!

SPOOKY SCARY SKELETONS

Does anyone else always have that song in their head, too? Maybe it’s because my boys have it on Alexa on repeat, haha. Anyway, these were almost a total bust, but I decided to share them anyway! I had originally planned to just use my edible markers on the cake popsicles, but with chocolate it doesn’t exactly work. So I used black gel coloring and a toothpick and said a prayer it would work. It mostly did! I then piped on the detailing for the sugar skulls, and added sprinkles here and there for embellishment.

Although they didn’t exactly work out as I had planned, the concept is still there, and I think they still are pretty darned cute!

That’s it! I hope this post answered most of your questions, if not all of them, about making cakepopsicles. If you have any more, ask me anything in the comments below and I’ll do my best to answer them.

As always, if you make one of my creations, I’d love to see it! Make sure to tag me on @bakingwithblondie or #bakingwithblondie on Instagram.

xo,

Mandy