How to Make Cakesicles?

Cakesicles are the cute, fun, and modern twist on classic cake pops. They’re easier to make, look more polished, and are perfect for parties, birthdays, weddings, and even dessert tables for your sweet business. In this ultimate guide, you’ll learn everything: from ingredients, tools, step-by-step instructions, troubleshooting, to decoration ideas.

What Are Cakesicles?

Cakesicles are cake pops shaped like popsicles. Instead of rolling cake into balls, you mold them in a silicone popsicle mold. They’re coated in chocolate or candy melts, filled with cake mixture, and decorated beautifully on the outside.

Tools & Ingredients You Need:
Tools:
-Silicone cakesicle mold
-Popsicle sticks
-Microwave-safe bowls
-Spatula
-Spoon or piping bag
-Small paintbrush- to brush chocolate into corners
-Baking mat or baking paper

Ingredients:
-Cake crumbs- from any flavor (vanilla, chocolate, red velvet)
-Binder-buttercream, ganache, or cream cheese
-Chocolate coating-white, milk, dark, or colored chocolate
-Sprinkles, Edible Glitter, drizzle

Step-by-Step: How to Make Cakesicles



1. Prepare Your Cake Mixture
Crumble your baked cake into fine crumbs. Add a small amount of buttercream or ganache until it becomes a soft, moldable dough. You want it moist enough to hold shape but NOT wet or sticky. 

2. Melt Your Chocolate
Microwave chocolate in 20-30 second intervals, stirring each time. Make sure it’s smooth and fully melted.

3. Coat the Molds
Spoon or pipe melted chocolate into the mold. Use the back of the spoon or a small brush to spread chocolate evenly, especially in corners and edges.

4. Insert Popsicle Sticks
Slide the sticks into the mold slots before adding the filling. This makes sure the chocolate doesn’t crack later.

5. Fill the Cakesicles
Press a small amount of cake mixture into the chocolate shell. Leave a little space at the top so you can seal it with more chocolate.

6. Seal the Back
Spread or pipe a thin layer of melted chocolate over the cake mixture. Smooth it out with a spatula. Chill them until firm.

7. Unmold 
Gently peel the silicone mold away from the cakesicle. Do not pull the stick, remove from the mold slowly from the edges. Now you have perfect cakesicles ready to decorate!

Troubleshooting (Common Problem & Fixes)

1. Cakesicle Cracks When Removing From Mold
Reason: Shell too thin/ chocolate not tempered properly
Fix:
-Add a second chocolate layer
-Chill slightly longer
-Make sure chocolate is smooth and not overheated

2. Sticks Falls Out
Reason: Filling too loose or chocolate too thin
Fix:
-Add a thicker chocolate layer
-Pack the cake mixture firmly around the stick

3. Chocolate Shell Melts in Hand
Reason: Using candy melts without oil, or chocolate not tempered.
Fix:
-Add a small amount of cocoa butter
-Use good-quality chocolate

4. Chocolate Finish Looks Dull or Streaky
Reason: Water contact or overheated chocolate
Fix:
-Keep tools dry
-Melt chocolate slowly
-Do not freeze too long (cause condensation)

FAQ
1. Can I use leftover cake to make cakesicles?
Yes! It’s the best way to reduce waste and still make beautiful desserts.

2. What’s the best binder for cakesicles?
Buttercream or ganache. They make the texture smooth and not too wet.

3. Can I use candy melts instead of chocolate?
Yes. Candy melts are easier for beginners, but chocolate tastes better.

4. How do I get shiny, smooth cakesicles?
-Use good chocolate
-Don’t overfreeze
-Make sure your molds are clean and dry
-Add a second layer of chocolate for strength

5. Why does my cakesicle sweat when I remove it from the fridge?
This is normal condensation.
To minimize it:
-Store in airtight container
-Let it warm slowly to room temp before opening the container