Hi everyone! I am excited to be sharing this fun and cute cupcake cakesicles tutorial that I made last summer with you all! They’re such a perfect addition to a summer-themed party. You can change the colors to your liking! I’ve included a supplies list, instructions, and a short video below. Want more cupcake inspiration? Check out my cupcake inspiration!
Cupcake Cakesicles Tutorial
What are cakesicles?
They are similar to cake pops, but you use a mold to create the cakesicles using cake scraps mixed with buttercream (or anything you want, such as edible cookie dough, mousse, and more) coating chocolate and sticks. I love doing cakesicles because there are endless options for molds, designs, etc.! For example, check out my previous tutorial on another design.
Why do my cakesicles crack?
You need to put a double coat in the mold after the first coat. Put the mold in the fridge to set, then put on a double coat on the edges only. You should leave a gap on the bottom of the mold for the chocolate to fill at the bottom (not filling the entire cavity with the cake mix).
Supplies Needed To Create Cupcakes Cakesicles
- Filling of your choice (I used leftover cake scraps mixed with some buttercream.)
- Milk Coating Chocolate (I used Merckens Coating Chocolate. It tastes so much better than Wilton Candy Melts, but you can use them as well. I prefer Merckens.)
- Pink Coating Chocolate (Wilton or Merckens. Side Note: You also can pick up some pink Sweet Tooth Fairy Meltables at Michael’s or color your white chocolate with some oil-based coloring such as Colour Mill, Chefmaster, and Wilton)
- Cupcake Cakesicle Mold
- Cakesicles Sticks (the wooden sticks usually come with the mold.
- Small Rubber Spatula (I love mine from Wilton. It’s perfect for applying chocolate in the cakesicle mold.)
- Small Offset Spatula
- Sprinkles (I used Fancy Sprinkles “Disco Roller” sprinkle blend. Use CAKEINSPO15 for a 15% discount for any order!)
- Mix cake scraps with leftover buttercream (use a little bit to moisten the cake).
- Melt the pink chocolate for 30 seconds. Stir. Melt at 15-second intervals until it is all melted. You do not want it to be too hot because it can become stiff.
- Spread chocolate in the cakesicle mold cavities using a small rubber spatula.
- Tap and angle the mold to get the chocolate to cover all of the cavities.
- Put the mold in the fridge to harden the chocolate quickly for a few minutes to 5 minutes.
- Reapply to the sides of the cavity, especially the thin coat areas. You want to make sure there are no empty or bald spots.
- Place it back in the fridge.
- Repeat the steps with the cupcake color (chocolate brown or your choosing)
- Make a small ball of the cake mix (approx 1 TBSP), put them in the mold cavities, and flatten them. Leave a small empty area by the insert.
- Slowly insert the cakesicle sticks. It works better when chocolate is not fully set and hard.
- Cover the cake mix with chocolate.
- Scrap off the excess chocolate paying attention to the edges.
- Put the mold in the fridge for the last time.
- Once the chocolate is firm, the cakesicles are ready to be popped out. Gently pop them out.
- Cut a small tip of a ziplock bag and use the pink chocolate for the drizzle.
- Sprinkle the sprinkles over the drizzle.
- Enjoy! (Check out the video below)
Let me know what you think of cupcake cakesicles. Please drop a comment below or tag me on @findyourcakeinspiration if you create your unique cupcake cakesicles. I’d love to see your creations!