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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.
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
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
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
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
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
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
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
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