How To Make Cakesicles (Cake Popsicles)

Shell

There are four basic shell options. Melt it in a microwave-safe bowl or a double boiler whenever making a shell. Set to 50% power when using a microwave and cook for 30-second intervals, then stir. Repeat until the chocolate is 80% melted.

• Candy Shell - Purchased melts are easy and can come in a variety of colors. By using color melts, the color will always remain consistant. I prefer this when making a large batch of the same color. These can be purchased at Party City, Walmart, Amazon or at most hobby stores.
• Chocolate Melts - Ghiradelli choclate melts come in white, milk and dark chocolate and are available at most grocrey stores. Ghiradelli melts are made with cocoa butter and have shine simillar to temporing. Use food coloring with white chocoalte to achieve a specific color. (These are my preferred choice!)
• Ganache - Creates a sinfully rich coating. Click here for my ganache recipe.
• Homemade shell - Create a hardshell from scratch by combining 2 cups of baking chips and ⅔rds cup of coconut oil (lower to ½ cup if using white chocolate). Microwave at 50% power in 30-second intervals. Stir between each interval. Repeat until smooth.

Coating Methods

Painting - Using a pastry brush, spoon, or even your fingers, move the melted chocolate within the mold cavity. Hold up and if any light shines through, add more chocolate to create an even coat.

Swirl - Run hot water over the mold and dry thoroughly. Place melted chocolate in each cavity. Using your hands, tilt the mold around, allowing the chocolate to coat thoroughly.

Dipping - Tightly pack cake into the mold, insert the stick and freeze for 30 minutes. Melt chocolate in a deep container. Unmold the cake and dip it into the chocolate. Allow excess chocolate to drip off, then place the cakesicle on a baking rack or parchment paper-lined baking sheet to dry.