Making the cake

Preheat 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 for 20-25 minutes, 150ºC.
Remove from the oven and let cool in the tin for 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 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.

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 for 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 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.

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.

Making the marble coating

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.

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.