Cakesicles

Cakesicles are the newest trend, with a rich and moist cake wrapped in a delicious and colorful chocolate coating and shaped into a yummy popsicle treat.

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These fun cakesicles have taken the baking world by storm! The delicious confections have a decadent fudge brownie center wrapped in a sweet and colorful candy coating and are formed into an adorable popsicle shape that will delight kids and grown-ups alike.

Cakesicles Ingredients

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You’ll need:

For the Brownie Base

• 1 (18.3-ounce) box of chewy fudge brownie mix
• ⅔ cup vegetable oil
• 2 large eggs, room temperature
• 3 tablespoons water
• ½ cup milk chocolate frosting

For the Candy Coating

• 3 cups pink candy melting wafers
• 4 ounces white almond bark
• Candy sprinkles
• You will also need a silicone cakesicle mold and popsicle sticks

How to Make This Cakesicles Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper. Be sure to allow 2 sides of the parchment paper to overlap, making a sling of parchment paper. Set it aside.

STEP TWO: Add the brownie mix, vegetable oil, eggs, and water to a large bowl. Stir to combine completely. Do not overmix.

STEP THREE: Evenly spread the brownie batter into the prepared baking dish. Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.

STEP FOUR: Allow the brownies to cool completely, about 45 minutes to 1 hour. 

STEP FIVE: Remove the brownies from the pan using the parchment paper sling. Break the brownies into smaller pieces.

STEP SIX: Using your hands or a food processor, pulse the brownies until they are completely broken apart (I used a food processor. It helps speed up the process). Transfer the broken brownies to a medium-sized mixing bowl.

STEP SEVEN: Stir in ½ cup of the chocolate frosting until the frosting is completely incorporated.

STEP EIGHT: Add the candy melts to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the wafers are completely melted and smooth. 

STEP NINE: Spoon 1½ to 2 tablespoons into each mold. Use a spoon or pastry brush to evenly distribute the melted candy melts around the inside of the mold.

STEP TEN: Insert the popsicle sticks into the mold before the candy melts harden. 

STEP ELEVEN: Shape the brownie and frosting into an oblong shape. Carefully press the brownie mixture into the silicone mold until the brownie is flush with the top of the mold.

STEP TWELVE: Spoon enough melted candy wafers over the surface of the brownies. Try to keep the lines of the candy melts tight and crisp. This will ensure it doesn’t crack off the back of the cakesicle.

STEP THIRTEEN: Add the white almond bark to a small microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the almond bark is completely melted. Allow the cakesicles to harden completely before popping them out of the molds. 

STEP FOURTEEN: Gently stretch the sides of the mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.

STEP FIFTEEN: Once all the cakesicles are popped out of the molds, dribble or drip the white almond bark over the very top and over the edge of one side of the cakesicle. You want it to look like melted ice cream or a melting popsicle.

STEP SIXTEEN: Sprinkle the white almond bark with your choice of sprinkles before enjoying and sharing.

How To Serve

These cake pop popsicles would be a fabulous option to make for a special occasion. All of your guests will be impressed by them. Serve them at birthday parties or holiday parties along with our rainbow sherbet punch or Grinch punch.

Check out our Lego cake pops and chocolate mug cake for more unconventional cake ideas.

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Storage

IN THE FRIDGE: Store any leftover cake popsicles in an airtight container in the refrigerator for up to 2 weeks. 

IN THE FREEZER: You can freeze the popsicle cake pops for up to 2 months. Allow the cakesicles to thaw overnight in the fridge before serving.

Cakesicles are a delicious and creative way to enjoy cake. Think outside the box and whip up a batch of these treats for your next party. Instead of a traditional cake pop, this treat is made in the shape of a popsicle for a cute dessert idea.

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Cakesicles

5 from 2 votes

Cakesicles are the newest trend, with a rich and moist cake wrapped in a delicious and colorful chocolate coating and shaped into a yummy popsicle treat.

Prep Time 35 minutes

Cook Time 40 minutes

Total Time 2 hours 15 minutes

Servings 16

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Equipment

• 1 silicone cakesicle mold
• popsicle sticks

Ingredients

  

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Brownie Base

• 18.3 ounces chewy fudge brownie mix
• ⅔ cup vegetable oil
• 2 large eggs, room temperature
• 3 tablespoons water
• ½ cup milk chocolate frosting

Candy Coating

• 3 cups pink candy melting wafers
• 4 ounces white almond bark
• Candy sprinkles

Instructions

 

• Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper. Be sure to allow 2 sides of the parchment paper to overlap, making a sling of parchment paper. Set it aside.
• Add the brownie mix, vegetable oil, eggs, and water to a large mixing bowl. Stir to combine completely. Do not over-mix.
• Evenly spread the brownie batter into the prepared baking dish. Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
• Allow the brownies to cool completely, about 45 minutes to 1 hour.
• Remove the brownies from the pan using the parchment paper sling. Break the brownies into smaller pieces.
• Using your hands or a food processor, pulse the brownies until they are completely broken apart (I used a food processor. It helps speed up the process). Transfer the broken brownies to a medium-sized mixing bowl.
• Stir in ½ cup of the chocolate frosting until the frosting is completely incorporated.
• Add the candy melts to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the wafers are completely melted and smooth.
• Spoon 1½ to 2 tablespoons into each mold. Use a spoon to evenly distribute the melted candy melts around the inside of the molds.
• Insert the popsicle sticks into the mold before the candy melts harden.
• Shape the brownie and frosting into an oblong shape. Carefully press the brownie mixture into the mold until the brownie is flush with the top of the mold.
• Spoon enough melted candy wafers over the surface of the brownies. Try to keep the lines of the candy melts tight and crisp. This will make sure it doesn’t crack off the back of the cakesicle.
• Add the white almond bark to a small microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the almond bark is completely melted. Allow the cakesicles to harden completely before popping them out of the molds.
• Gently stretch the silicone mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.
• Once all the cakesicles are popped out of the molds, dribble/drip the white almond bark over the very top and over the edge of one side of the cakesicle. You want it to look like melted ice cream or a melting popsicle.
• Sprinkle the white almond bark with your choice of sprinkles before enjoying and sharing.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• If you prefer, you can insert the cakesicle stick after you have coated the brownies, although we found that we had better results if we placed the popsicle sticks before the brownie mixture.
• It’s very important to be patient when removing the coated cakesicles. If the chocolate shell does crack and release from the brownie itself, as long as there are no brownie crumbs attached, you can reheat and apply additional chocolate to the cakesicles.

Nutrition

Calories: 316kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 202mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 34IU | Calcium: 4mg | Iron: 1mg

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