• Nour In The Kitchen

Cakesicle Recipe | Beach Themed Cakesicles

Ingredients: (Makes 4 cakesicles)

-250 g of your cake of choice

-100 g your frosting of choice (buttercream, chocolate ganache, cream cheese frosting etc...)

-190 g white chocolate or candy melts

-2 digestive biscuits


1- Melt your white chocolate or candy melt in a bain-marie or in the microwave for 15 second intervals until it is all fully melted and smooth.

2-Reserve about 1/4 cup of your melted white chocolate aside and place it in an icing bag or zip lock bag and using some scissors, make a very small whole in the corner of the bag.

3-Use the white chocolate to fill your mould with your shapes of choice. I have used two different shape shells from my Wilton Sea Life Mould. Make sure not to use big ones or they will not fit onto your cakesicles. Fill your desired shape and smooth it out with the back of a knife & remove all excess chocolate.

4-Place in the freezer to firm up, then un-mould your shapes and place them on a plate lined with parchment paper so it does not stick and place in the refrigerator until ready to use. Repeat this 4 times to get a total of 4 pieces from each shape, one for every cakesicle.

5-Color the remaining chocolate in your color of choice, here I have used an aqua blue gel coloring. Make sure to use gel food coloring so as not to change the consistency of the chocolate too much.

6-Place some colored chocolate into each mould and using the back of a spoon or a small pastry brush, gently push the chocolate around to fill the whole base and sides of the mould. This chocolate coat shouldn't be too thin or too thick as well. If you feel you have added too much chocolate, simply shake it up side down and let some excess chocolate drip down onto your bowl. Once all four cakesicles have been filled with chocolate, place your wooden sticks up to the center of the cakesicle mould, then place in the freezer to set for 10 minutes.

7-While the mould is in the freezer, it's time to prepare the cake part. Crumble your cake between your fingers until there are no big chunks of cake then add in your frosting. Mix to combine. The mixture should be holding itself together nicely when you press on it, almost like a play dough consistency.

8-Take the mould out from the freezer, then start to add your cake mixture into the moulds, making sure to press it down firmly and that there are no gaps inside. Smooth out the top so you have a nice flat surface of cake.

9-Take your remaining colored chocolate and fill in the top of the cakes all the way. Using the back on a knife or a cake smoother, gently smooth out the top and remove all excess chocolate from around the cakesicles, so you get nice and smooth edges.

10-Place back in the freezer for 10-20 minutes to firm up.

11-Once it is solid, take the mould out of the freezer and gently remove each cakesicle. Push down on the silicone mould at the top, then pull out the cakesicle and gently take out the wooden stick from the bottom.

12-In a food processor, crush your digestive biscuits so you get a sand like consistency. Take each cakesicle, using a pastry paint brush add a very small amount of piping gel or edible glue then sprinkles your crushed digestive biscuits on the top.

13-Taking some of your remaining white chocolate, add a drop of chocolate to the bottom of your chocolate shells then place them on the biscuits and gently press down on it to help it stick.

14-Finally, using the remaining white chocolate in the piping bag, make some chocolate lines between the blue chocolate and the digestive biscuits, to resemble the waves of the sea.

Optionally you can add a sprinkle of gold luster dust to give a little glittery effect.

And you are done! :)

Keep refrigerated until ready to serve.

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