Everybody loves a sweet treat once in a while and there is always a childlike excitement when you bite into a chocolatey delight. There is no age limit when it comes to indulging in a scrumptious dessert. One such dessert, that is liked and enjoyed by children and adults alike are cakesicles.
What are Cakesicles?
Simply put, Cakesicles are crumbled cake and frosting covered in chocolate or candy melts, served on a stick! Assembled using an ice-cream or popsicle mould, they are essentially a bigger version of a cake pop.
Cakesicles are perfect for parties or celebrations and there is a lot of scope for creativity when it comes to decorating them, just like chocolate bonbons.
How to make cakesicles
The process of making cakesicles is similar to that of cake pops. They might look intimidating at first glance but once you get the hang if it, they are extremely easy to make.
You can literally fill them with any filling of your choice, be it cakes, cookies or mousses and the fillings and flavour combos are easily customisable.
There are certain elements you need to take care of when you attempt these for the first time. I have compiled and noted all the key points to make basic chocolate cakesicles here, along with pictures of various design ideas for your inspiration.
To begin with, there are two methods for making cakesicles - the dipping method and the moulding method. In the dipping method, you first set the cake filling in the desired shape on the stick and then dip it in melted chocolate. While in the moulding method, you have to first form the chocolate shell by covering the mould with melted chocolate and then fill the shell with the cake filling. I have shared the moulding method with you as it helps create consistent and more professional looking cakesicles.
Preparation time - 1 hours 45 minutes
Setting time - 2 hours
Equipment
Ice cream or popsicle silicone moulds (open sides)
Ice cream or popsicle sticks
Ingredients
500 gms chocolate cake (or any cake of your choice)
100 gms chocolate ganache (or any frosting of your choice)
50 gms cashew butter (optional)
400 chocolate* compound or candy melts
Decorations, such as sprinkles, etc
(*Note - you can use couverture chocolate as well. You will just need to temper it first before using it.)
Method
Prep your moulds by gently cleaning them with warm water and drying them with a micro fibre cloth. To make sure there are no traces of oil, wipe them with any clear alcohol or lemon juice.
Place chocolate in a bowl and heat it in the microwave in bursts of 30 seconds until it is completely melted.
Pour one tablespoon of melted chocolate in each cavity and spread it evenly using an ice cream stick or a spatula. Make sure all sides are coated evenly.
Insert the ice cream stick in the opening provided and place the moulds in the refrigerator to set, for about 15 minutes.
Meanwhile prepare the filling. Crumble the cake into fine crumbs, add the frosting and nut butter and combine it thoroughly. The consistency of filling should be like that of a soft cookie dough.
Remove the set moulds from the fridge and apply another layer of chocolate, if required, especially on the sides, corners and around the stick. This will ensure that there are no gaps in your shell. Let it set in the fridge for another 5 minutes.
Once the shell is set, gently press a small amount of the cake filling in each cavity. Make sure not to over fill the cavities and keep some space to seal the cakesicles.
Top the cakesicles with the remaining chocolate, spread it evenly and scrape of any excess chocolate. Place them in the fridge to set for another 30 minutes. Do not place them in the freezer as the temperature shock might cause the chocolate shell to crack.
While demoulding, slightly press the edges of the mould to release the cakesicle. Gently press the base to pop it out and push the stick upwards to easily remove the cakesicle.
Serve the cakesicles as is or decorate them as you like.
What would you like to learn next - fancy cakesicle designs or dipping method of making cakesicles? Tell us at food@gulfnews.com
