Cakesicles are a cute name for a small treat similar to cake pops.

These treats are filled with cake and coated with chocolate.

The big difference is that cakesicles are made using a chocolate mold that is shaped like a popsicle.

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See the video below to see how I prepared this cake.

Cakesicles gave me a fun challenge, and as I go through this tutorial, I’ll explain different techniques I used to make the process a little easier.

Where to purchase the mold?

I ordered the cakesicle mold on Amazon, and it came with mini popsicle sticks, two molds, and small treat bags to put the cakesicles in.

When I ran out of the mini sticks it came with, I tried regular-sized popsicle sticks, and they fit perfectly with the mini cakesicle molds.

Step 1: Preparing the cake mixture

I used left-over cupcakes to make the cake mixture.

It measured out to one cupcake is equal to one mini cakesicle. 

I smashed cupcakes in a bowl and used a tablespoon of frosting to bind them together into a ball. 

Step 2: Preparing the chocolate

First, melt chocolate as directed.

Tip: If the chocolate is thick, thin it out by mixing in some oil a little bit at a time until it’s the right consistency.

I made the color black by mixing a little bit of black food coloring into my chocolate.

Once my chocolate was ready, I used a popsicle stick to make a zig-zag motion over the mold with the chocolate for the marble effect.

I then placed the mold in the fridge for ten minutes to harden.

In the meantime, I melted white chocolate, and once cooled, I poured it into the mold about halfway. 

I then used a popsicle stick to help me get the chocolate up the sides of the mold. 

You can also use a paintbrush, offset spatula, butter knife, whatever will help the chocolate cover the sides.

Next, tap the mold on the counter a couple of times so the chocolate sits evenly.

After tapping the mold, go around the sides again with more chocolate.

At this time, while the sides are still wet, put the popsicle stick in about halfway.

Then place the mold in the fridge for ten minutes to set.

Second layer of chocolate:

After the chocolate is set, apply a second layer of chocolate to the sides.

A second coating will help the sides be strong enough to hold their shape.  

Tip: I like to scrape the excess chocolate to keep my mold clean. 

I then placed my mold back in the fridge to set for ten minutes.

Step 3: Filling the Mold with Cake

Once the chocolate hardens, it’s time to put the cake mixture in the molds.

Take the cake mixture, roll it into a small ball about a tablespoon and a half, and place it in the mold.

Evenly press the cake down into the mold.

Fill in the mold with more cake as needed. 

After that, take an offset spatula or icing smoother to scrape the excess cake. 

Cover the back of the cakesicle with chocolate:

Next, take melted chocolate and spread it over the cake. (This will be the back of the cakesicle.)

Make sure to scrape the excess chocolate around the mold so you have a cleaner look when you remove the cakesicle.

Now place it in the freezer to set for about ten minutes.

I prefer the freezer because it’s guaranteed to be firm enough to remove from the mold.

(If the chocolate is at room temperature, the cakesicle can crush or crack.)

To remove the cakesicle, slowly peel the mold away from the cakesicle and carefully push it up and out. 

And there you have a cool marbled cakesicle!

Step 4: Drizzling chocolate on cakesicles

To drizzle chocolate on a cakesicle, melt some chocolate and once it’s cooled, place it in a piping bag and take a pair of scissors to cut the end of the piping bag. 

Start from a corner of the cakesicle and drizzle, going back and forth over the cakesicle, applying light pressure to the bag. 

If you want to put sprinkles on top, make sure to do it quickly because the chocolate will harden, and the sprinkles won’t have anything to stick to.

You can have fun with the chocolate and mix colors to get some cool designs.

Make them sparkle and look fancy with some edible gold luster dust.

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