Halloween Cakesicles
Cakesicles have been super popular lately, so I thought I would share the recipe for some Halloween Cakesicles.
I decided to go with three different shapes and designs. A marshmallow web, blood spatter and some Halloween-coloured Cakesicles.
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How to make the Cakesicles
Cakesicles can be made using different fillings, I obviously went with leftover cake. You could use the leftovers after levelling some cakes, but you could just make them solid chocolate or add in some edible cookie dough.
Related Recipes
Blood Spatter Millionaire Shortbread
I used a classic popsicle mould, a twister mould and a geometric heart mould, but these designs would be perfect for any shaped mould.
Break up leftover cake and mix with leftover buttercream. You want the mixture to be able to hold together, it shouldn’t be crumbly.
Spider Web Cakesicles
I decided to go with milk chocolate for the spider web Cakesicles which I then added black food colouring to. I used Sugarflairs Black food colouring, I added 2 teaspoons of chocolate to the moulds and spread the chocolate around using a food-safe brush.
You need to make sure the mould is completely covered in a thin layer of chocolate. Gently push the stick into the aperture to ensure that there isn’t any chocolate covering it. Remove and pop the mould into the fridge to set.
Once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
Add a teaspoon of chocolate Over the top and smooth. Pop it back into the fridge to set.
Once it has set gently remove the cakesicles from the mould.
In a heatproof bowl add the marshmallows and melt in the microwave on 20-second bursts.
Once the marshmallow has melted it should become super sticky and stringy. Using your hands pull the marshmallow and gently wrap it around the cakesicles. Add some edible eyes and enjoy!
Blood Spatter Cakesicles
I decided to make these cakesicles with white chocolate. Melt the white chocolate in a heatproof bowl in the microwave on 20-second bursts. Stirring in between each burst until the chocolate has completely melted.
Add two teaspoons of chocolate to the mould and using a food-safe brush coat the entire mould.
You need to make sure the mould is completely covered in a thin layer of chocolate. Gently push the stick into the aperture to ensure that there isn’t any chocolate covering it. Remove and pop the mould into the fridge to set.
once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
Add a teaspoon of chocolate Over the top and smooth. Pop it back into the fridge to set.
Once it has set gently remove the cakesicles from the mould.
In a small bowl add the vodka and red food colouring. Using a food-safe brush flick the mixture over the cakesicles.
Pop the cakesicles back into the fridge, as the vodka mixture dries the vodka will evaporate meaning these are still safe for children to eat.
Multicoloured Twister Cakesicles
Melt the white chocolate in a heatproof bowl in the microwave on 20-second bursts. Stirring in between each burst until the chocolate has completely melted.
Split into three separate bowls and add the food colouring. Be careful the food colouring can’t contain any water. If it does it will seize and ruin your chocolate. I used Colour Mill which is an oil-based food colouring so words perfectly.
Add the food colouring to individual piping bags with a small round nozzle and carefully pipe each colour into the mould. If you need to use a small food-safe brush to help spread the chocolate evenly.
You need to make sure the mould is completely covered in a thin layer of chocolate. Gently push the stick into the aperture to ensure that there isn’t any chocolate covering it. Remove and pop the mould into the fridge to set.
once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
Add a teaspoon of chocolate Over the top and smooth. Pop it back into the fridge to set.
Once it has set gently remove the cakesicles from the mould and enjoy.
Alternatives
Once you have made the cakesicle you have a blank canvas. Go wild decorating these, the possibilities are endless.
Why not make add orange food colouring to the chocolate and make them pumpkin themed?
Equipment
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Halloween Cakesicles
Ingredients
For the Spider Web Cakesicle
- 325 g Cupcake or Cake Off Cuts
- 75 g Buttercream
- 250 g Chocolate
- Black Food Colouring
- 20 g Marshmallows
For the Blood Spatter Cakesicles
- 325 g Cupcakes or Cake Off Cuts
- 75 g Buttercream
- 250 g White Chocolate
- 1/2 tsp Vodka
- Red Food Colouring
For the Twister Cakesicles
- 325 g Cupcakes or Cake Off Cuts
- 75 g Buttercream
- 250 g White Chocolate
- Orange Food Colouring
- Purple Food Colouring
- Green Food Colouring
Instructions
To Make the Spider Web Cakesicles
- Break up leftover cake into a large bowl and mix with leftover buttercream. You want the mixture to be able to hold together, it shouldn't be crumbly. Leave to one side.
- Melt the chocolate in a heatproof bowl in the microwave in 20-second bursts. Stir in between each burst until completely melted.
- Add in the black food colouring a little at a time, mixing in between each addition until you reach the desired colour.
- Add 2-3 tablespoons of chocolate to the mould and gently spread the chocolate around using a food-safe brush or the back of a spoon. You want the mould to be completely covered in chocolate.
- Gently push the stick into the aperture to ensure that there isn't any chocolate covering it.
- Remove the stick and pop the mould into the fridge to set.
- Once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
- Add a teaspoon of chocolate over the top and smooth. Pop it back into the fridge to set.
- Once it has set gently remove the Cakesicles from the mould.
- In a heatproof bowl add the marshmallows and melt in the microwave on 20-second bursts.
- Once the marshmallow has melted it should become super sticky and stringy. Using your hands pull the marshmallow and gently wrap it around the Cakesicles. Add some edible eyes and enjoy!
To Make the Blood Spatter Cakesicles
- Break up leftover cake into a large bowl and mix with leftover buttercream. You want the mixture to be able to hold together, it shouldn't be crumbly. Leave to one side.
- Melt the chocolate in a heatproof bowl in the microwave in 20-second bursts. Stir in between each burst until completely melted.
- Add 2-3 tablespoons of chocolate to the mould and gently spread the chocolate around using a food-safe brush or the back of a spoon. You want the mould to be completely covered in chocolate.
- Gently push the stick into the aperture to ensure that there isn't any chocolate covering it.
- Remove the stick and pop the mould into the fridge to set.
- Once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
- Add a teaspoon of chocolate over the top and smooth. Pop it back into the fridge to set.
- Once it has set gently remove the Cakesicles from the mould.
- Add the vodka and red food colouring to a bowl and mix.
- Using a food-safe brush flick and drip the vodka mixture over the cakesicles.
- Pop the Cakesicles back into the fridge, as the vodka mixture dries the vodka will evaporate meaning these are still safe for children to eat.
To Make The Twister Cakesicles
- Break up leftover cake into a large bowl and mix with leftover buttercream. You want the mixture to be able to hold together, it shouldn't be crumbly. Leave to one side.
- Melt the chocolate in a heatproof bowl in the microwave in 20-second bursts. Stir in between each burst until completely melted.
- Split into three separate bowls and add the food colouring.
- Add the food colouring to individual piping bags with a small round nozzle and carefully pipe each colour into the mould. If you need to use a small food-safe brush to help spread the chocolate evenly.
- Gently push the stick into the aperture to ensure that there isn't any chocolate covering it.
- Remove the stick and pop the mould into the fridge to set.
- Once the chocolate has set, replace the lolly stick and fill the centre with the cake mixture. Remember and push some of it under the stick.
- Add a teaspoon of chocolate over the top and smooth. Pop it back into the fridge to set.
- Once it has set gently remove the Cakesicles from the mould and enjoy.
Notes
- These cakesicles will last 3+ days in an airtight container at room temperature or 1 week if kept in the fridge.