Blue Raspberry Cakesicles
Made by moulding a mixture of vanilla and raspberry cake into popsicle shapes, these miniature desserts are delicious, visually appealing and create a fun and playful treat.
Ingredients
135 g butter, cubed, at room temperature
135 g caster sugar
2 eggs
30 g vegetable oil
30 g buttermilk
1 tsp vanilla extract
135 g plain flour
1 tsp baking powder
100 g raspberries
For the vanilla buttercream
150 g butter, cubed, at room temperature
200 g icing sugar
1 Tbsp milk
1 tsp vanilla extract
For the coating
250 g white candy melts
400 g blue candy melts
For the decorating
blue sprinkles, as needed
white sprinkles, as needed
Instructions
STEP 1/8
Making the cake
Preheat an oven to 180ºC
Grease a round tin and line with parchment paper
Fit the K-Beater
Add butter and sugar into the appliance bowl, fit the splashguard
Mix – 3 minutes, speed 3
Add vegetable oil, buttermilk, eggs and vanilla extract
Mix and then scrape the bowl – 2 minutes, speed 2
Add flour and baking powder
Mix – 1 minute, speed 1
Remove the bowl from the machine
STEP 2/8
Fold the raspberries into the mixture
Transfer the cake mixture into the tin and level with a spatula
Bakes until a skewer inserted comes out clean – 30-35 minutes, 180ºC
Remove from the oven and let cool in the tin – 10 minutes
Transfer to a cooling rack and let cool completely
Trim the top and the sides of the cake to remove any hard crusts and set aside
STEP 3/8
Making the buttercream
Clean the appliance bowl and fit the K-Beater
Add butter, icing sugar, milk and vanilla extract into the appliance bowl, fit the splashguard
Mix and then scrape the bowl – 2 minutes, speed 4
(Tip: Start the speed on Min and gradually increase speed)
Mix – 30 seconds, speed Max
Crumble the cooled raspberry sponge cake into the appliance bowl
Mix until combined – 10 seconds, speed Min
STEP 4/8
Spoon the mixture into each cakesicle mould until full and smooth out
Gently slide a popsicle stick a little more than halfway into the cake
Chill in the freezer until firm – 30 minutes
STEP 5/8
Making the white coating
Line a work surface with parchment paper
Add the white candy melts into a heatproof bowl
Heat until melted, stirring every 30 seconds to prevent burning
(Tip: If the candy melt is too thick, mix in a 0.5 tsp of vegetable oil for a runny consistency)
Pour the melted mixture into a tall glass
(Tip: This makes it easier to dip and achieve an even coating)
Remove two cakesicles from the freezer and mould
Dip into the white candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 6/8
Making the blue coating
Add the blue candy melts into a clean heatproof bowl
Heat until melted, stirring every 30 seconds to prevent burning
(Tip: If the candy melt is too thick, mix in a 0.5 tsp of vegetable oil for a runny consistency)
Pour the melted mixture into a clean tall glass
(Tip: This makes it easier to dip and achieve an even coating)
Remove three cakesicles from the freezer and mould
Dip into the blue candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 7/8
Making the marble coating
Pour the remaining melted blue candy into a clean tall glass
Carefully pour a small amount of the melted white candy in a zig-zag pattern over the melted blue candy
Remove remaining cakesicles from the freezer and mould
Dip into the marble candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 8/8
For decorating
Add the leftover melted candy into a piping bag fitted with a small round tip
Drizzle over the cakesicles
Quickly decorate with sprinkles to allow them to stick before the candy melt sets
Serve
Cakesicles should be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, or in the freezer for 2-3 months
Candy melts are available to buy online or at cake decorating supplier shops.
Blue Raspberry Cakesicles
Made by moulding a mixture of vanilla and raspberry cake into popsicle shapes, these miniature desserts are delicious, visually appealing and create a fun and playful treat.
Ingredients
135 g butter, cubed, at room temperature
135 g caster sugar
2 eggs
30 g vegetable oil
30 g buttermilk
1 tsp vanilla extract
135 g plain flour
1 tsp baking powder
100 g raspberries
For the vanilla buttercream
150 g butter, cubed, at room temperature
200 g icing sugar
1 Tbsp milk
1 tsp vanilla extract
For the coating
250 g white candy melts
400 g blue candy melts
For the decorating
blue sprinkles, as needed
white sprinkles, as needed
Instructions
STEP 1/8
Making the cake
Preheat an oven to 180ºC
Grease a round tin and line with parchment paper
Fit the K-Beater
Add butter and sugar into the appliance bowl, fit the splashguard
Mix – 3 minutes, speed 3
Add vegetable oil, buttermilk, eggs and vanilla extract
Mix and then scrape the bowl – 2 minutes, speed 2
Add flour and baking powder
Mix – 1 minute, speed 1
Remove the bowl from the machine
STEP 2/8
Fold the raspberries into the mixture
Transfer the cake mixture into the tin and level with a spatula
Bakes until a skewer inserted comes out clean – 30-35 minutes, 180ºC
Remove from the oven and let cool in the tin – 10 minutes
Transfer to a cooling rack and let cool completely
Trim the top and the sides of the cake to remove any hard crusts and set aside
STEP 3/8
Making the buttercream
Clean the appliance bowl and fit the K-Beater
Add butter, icing sugar, milk and vanilla extract into the appliance bowl, fit the splashguard
Mix and then scrape the bowl – 2 minutes, speed 4
(Tip: Start the speed on Min and gradually increase speed)
Mix – 30 seconds, speed Max
Crumble the cooled raspberry sponge cake into the appliance bowl
Mix until combined – 10 seconds, speed Min
STEP 4/8
Spoon the mixture into each cakesicle mould until full and smooth out
Gently slide a popsicle stick a little more than halfway into the cake
Chill in the freezer until firm – 30 minutes
STEP 5/8
Making the white coating
Line a work surface with parchment paper
Add the white candy melts into a heatproof bowl
Heat until melted, stirring every 30 seconds to prevent burning
(Tip: If the candy melt is too thick, mix in a 0.5 tsp of vegetable oil for a runny consistency)
Pour the melted mixture into a tall glass
(Tip: This makes it easier to dip and achieve an even coating)
Remove two cakesicles from the freezer and mould
Dip into the white candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 6/8
Making the blue coating
Add the blue candy melts into a clean heatproof bowl
Heat until melted, stirring every 30 seconds to prevent burning
(Tip: If the candy melt is too thick, mix in a 0.5 tsp of vegetable oil for a runny consistency)
Pour the melted mixture into a clean tall glass
(Tip: This makes it easier to dip and achieve an even coating)
Remove three cakesicles from the freezer and mould
Dip into the blue candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 7/8
Making the marble coating
Pour the remaining melted blue candy into a clean tall glass
Carefully pour a small amount of the melted white candy in a zig-zag pattern over the melted blue candy
Remove remaining cakesicles from the freezer and mould
Dip into the marble candy melts until coated
(Tip: If the coating is too thin, repeat this step)
Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
Hold for a minute to allow the coating to semi set
Place on the parchment paper and set aside
STEP 8/8
For decorating
Add the leftover melted candy into a piping bag fitted with a small round tip
Drizzle over the cakesicles
Quickly decorate with sprinkles to allow them to stick before the candy melt sets
Serve