CAKESICLES

Cakesicles or Cake Popsicles are one the best recipes you can make especially when you have cake scraps or leftover cakes or cupcakes. They are so cute and actually fun to make! A great treat kids will definitely enjoy! 
In this recipe, I used some leftover chocolate cupcakes. I made a batch of my moist chocolate cake and turned them into cupcakes. Since I only used half of it to make for my Dulce de Leche Frosting, I thought of might as well make some Cakesicles. 
All you need is cake crumbs, chocolate, popsicle mold, popsicle sticks, food color and sprinkles.

I bought my Silicone Popsicle Molds in Amazon and it's perfect for this. I actually thought of using it to make ice cream pops but since I have a leftover cake to use, then this is perfect! I will make the ice cream pops later or when I'm ready to share another great recipe. 
Anyway, the good thing about the Silicone Popsicle Molds I bought, it comes with popsicles sticks and bags with twisted ties already. In a pack, it has 2 pack of molds (8 cavity total) plus 50 each of popsicles sticks and bags with ties. A bundle that's a good deal! 
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I prepared two methods to make this cute treats. The first one was prepared by dipping the molded cake into the melted chocolate. Like dipping an ice cream to make ice cream bars. The second one was made from hard candy shells using the silicone molds where the cake was enclosed. 

The second method needs extra time and care as it is a delicate process but produces a thin, smooth and glossy candy shell. Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 

CAKESICLES RECIPE

Ingredients:

• 4 cups cake crumbs
• 4 oz cream cheese or buttercream frosting
• 2 cups or more melted chocolate 
• 1-2 tsp vegetable oil
• food color of choice
• sprinkles

Tools Needed:

• Silicone Popsicle Molds
• Piping Bags
• Treat Bags with Twisted Ties

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Procedure:

• Bake your favorite cake or just use any leftover cake, cupcakes or any cake scraps.
• Crumble the cake into a large.
• Add cream cheese or leftover buttercream frosting. Thoroughly combine until mixture turns into a ball.  The amount of frosting may vary depending on your cake.

1st Method:

• Press the cake into each cavity of the silicone mold filling all the way up the rim of the mold. Insert the food-grade popsicle sticks on each cavity then freeze or refrigerate to set, about 15-30 minutes.
• Prepare the chocolate by melting the chocolate in the microwave on high, 30-second increments, stirring after each until melted. You can also use a double boiler to melt it.  Add a small amount of vegetable oil and stir well. Let cool completely then transfer to a tall container. When ready make sure to stir before using. 
• To unmold, carefully press the pops out of the silicone mold. Lift the cake but do not pull the cake, instead push the popsicle sticks.
• Quickly dip the cakesicle into the melted chocolate. Pull, hold for few seconds and let the chocolate drip on the cup. Let it set on a tray lined with silicone baking mat.
• Repeat the process on the remaining cakesicles but make sure to always stir the chocolate before dipping another cakesicle. If the chocolate start to harden, you can re-heat to melt.

​2nd Method: 

• Paint or coat each cavity with melted chocolate. Make sure to coat up the sides of the silicone mold.
• Immediately insert a food-grade popsicle stick. Do not insert all the way, just leave it on the opening of the cavity.  Chill to set, about 3-4 minutes or until hardened. Remove then coat a second layer of chocolate just around the edges of each popsicle cavity.  Chill again to set. 
• Fill each candy shell with cake. Press firmly to avoid gaps but leaving about 1/16 space on top to make room for more chocolate. 
• Fully insert the popsicle sticks.
• Top with more melted chocolate and smoothen the top with an offset spatula for a nice flat surface. 
• Refrigerate to set, about 3-5 minutes.

• To unmold, carefully press the pops out of the silicone mold. Lift the cakesicle but do not pull the cake, instead push the popsicle sticks.
• To smoothen the sides, you can use a knife to scrape off rough edges. 

Decorate:

• Tint the melted chocolate with food color of choice. Stir well to combine.  Transfer into a piping bag then cut the tip to make a very small hole. then drizzle over the top. Immediately add sprinkles if desired.

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RECIPE NOTES:

• I used leftover chocolate cupcakes for this recipe ang use white chocolate for the shell. 
• I used cream cheese instead of frosting. Why? Because the candy coating is already sweet and I find the buttercream frosting sweet as well, so I thought of mixing the cake with something light instead.
• You can use baking chocolate bars, almond bark, chocolate chips or candy melts. 
• When unmolding, be careful to avoid cracks on the cake or hard candy shells. Do not pull the cake but push the popsicle sticks instead. 
• If you do not have a microwave oven, you can use a double boiler when melting the chocolate. Just boil some water in a saucepan then place a glass bowl with chocolate over the  saucepan then stir the chocolate until melted. Make sure to use a potholder when handling the glass bowl. 
• This recipe can produce about 12 or more Cakesicles using small silicone popscile molds. 

Pros and Cons of the the two methods used: 
1st Method (Dipping the Cakesicle into the melted chococlate)

• It's quicker but I find the shell much thicker so you'll get a bigger cakesicle using this method. You'll need more melted chocolate though. 

2nd Method (Making the candy shell) 

• I find it time consuming but you'll get a nice shape and the shell has this smooth and glossy exterior . Smaller cakesicle but looks nicer. 

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