Pink Chocolate Cakesicles
These delightful treats are made of chocolate cake, dipped in pink candy melts and decorated with colourful sprinkles. A delicious and visually appealing treat, perfect for any celebration.
Ingredients
110 g plain flour, sifted
125 g caster sugar
90 g unsweetened cocoa powder
0.25 tsp bicarbonate of soda
0.5 tsp baking powder
0.25 tsp salt
90 g water, boiling
0.5 tsp instant coffee granules
1 egg
90 g buttermilk
30 g oil
1 tsp vanilla extract
For the chocolate buttercream
150 g butter, cubed, at room temperature
200 g icing sugar
50 g cocoa powder
3 Tbsp milk
1 tsp vanilla extract
For the coating
250 g white candy melts
400 g pink candy melts
For the decorations
pink sprinkles, as needed
white sprinkles, as needed
Instructions
STEP 1/7
Making the cake
Preheat an oven to 150ºC
Grease a round tin and line with parchment paper
Add hot water and instant coffee into a medium bowl and stir to combine
Fit the Whisk Tool
Add flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt into the appliance bowl, fit the splashguard
Mix – 1 minute, speed 1
Add the coffee, eggs, buttermilk, vegetable oil and vanilla extract
Mix then scrape the sides of the bowl – 1 minute, speed 2
Mix – 30 seconds, speed 2
Transfer the cake mixture into the tin and level with a spatula
Bake until a skewer inserted comes out clean – 20-25 minutes, 150ºC
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 2/7
Making the chocolate buttercream
Clean the appliance bowl and fit the K-Beater
Add butter, icing sugar, cocoa powder, 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 chocolate sponge cake into the appliance bowl
Mix until combined – 10 seconds, speed Min
STEP 3/7
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 4/7
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 melted white candy 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 5/7
Making the pink coating
Add the pink 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 melted pink candy 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 6/7
Pour the remaining melted pink candy into a clean tall glass
Carefully pour a small amount of the melted white candy in a zig-zag pattern over the melted pink 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 7/7
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.
Pink Chocolate Cakesicles
These delightful treats are made of chocolate cake, dipped in pink candy melts and decorated with colourful sprinkles. A delicious and visually appealing treat, perfect for any celebration.
Ingredients
110 g plain flour, sifted
125 g caster sugar
90 g unsweetened cocoa powder
0.25 tsp bicarbonate of soda
0.5 tsp baking powder
0.25 tsp salt
90 g water, boiling
0.5 tsp instant coffee granules
1 egg
90 g buttermilk
30 g oil
1 tsp vanilla extract
For the chocolate buttercream
150 g butter, cubed, at room temperature
200 g icing sugar
50 g cocoa powder
3 Tbsp milk
1 tsp vanilla extract
For the coating
250 g white candy melts
400 g pink candy melts
For the decorations
pink sprinkles, as needed
white sprinkles, as needed
Instructions
STEP 1/7
Making the cake
Preheat an oven to 150ºC
Grease a round tin and line with parchment paper
Add hot water and instant coffee into a medium bowl and stir to combine
Fit the Whisk Tool
Add flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt into the appliance bowl, fit the splashguard
Mix – 1 minute, speed 1
Add the coffee, eggs, buttermilk, vegetable oil and vanilla extract
Mix then scrape the sides of the bowl – 1 minute, speed 2
Mix – 30 seconds, speed 2
Transfer the cake mixture into the tin and level with a spatula
Bake until a skewer inserted comes out clean – 20-25 minutes, 150ºC
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 2/7
Making the chocolate buttercream
Clean the appliance bowl and fit the K-Beater
Add butter, icing sugar, cocoa powder, 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 chocolate sponge cake into the appliance bowl
Mix until combined – 10 seconds, speed Min
STEP 3/7
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 4/7
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 melted white candy 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 5/7
Making the pink coating
Add the pink 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 melted pink candy 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 6/7
Pour the remaining melted pink candy into a clean tall glass
Carefully pour a small amount of the melted white candy in a zig-zag pattern over the melted pink 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 7/7
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