CAKE POPS CAKESICLES
- 2 cups granulated sugar
- 2 sticks unsalted butter, plus more for greasing
- 4 eggs
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups whole milk
- ½ tablespoon vanilla extract
- Vanilla buttercream frosting:
- 2 sticks unsalted butter
- 5 cups powdered sugar (icing sugar)
- ¾ cup whole milk
- ½ tablespoon vanilla extract
- ½ teaspoon salt
- Optional:
- Milk, dark or white chocolate, for dipping
- Sprinkles, cookie crumbs, peanuts, miniature candy, etc. for decorating
Preheat the oven to 180 ºC.
In a large bowl, combine the butter, sugar, vanilla, and eggs until creamy and smooth with an electric mixer or a whisk.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Then gradually add the dry ingredients to the wet ingredients, mixing until smooth and creamy and no lumps are present.
Pour the batter into a greased cake pan and bake for 30-40 minutes.
As the batter is baking, prepare the buttercream frosting by mixing the butter, milk, salt, and vanilla until completely smooth. Gradually add in powdered sugar until it is fully incorporated into the mixture.
Once the cake is finished baking, let it cool and place it into a blender or food processor.
Then mix in the buttercream frosting until the cake mixture is firm enough to mold into popsicle shapes.
Make about ¼ cup-sized molds by rolling out the dough, then flattening it and shaping it into the formation of a popsicle.
Note:
You can also use a mold for uniformity. You can make them smaller, if you’d like, by rolling out 2 tablespoon-sized balls, then shaping them into the appropriate mold.
After your cake molds have been set, place them on parchment-paper-lined cookie sheets, insert the popsicle sticks and place them in the refrigerator for 30 minutes to an hour, or until solid.
While your cakesicles are firming, melt the chocolates over low heat in a saucepan or microwave at 20 second intervals, until fully melted and creamy.
Take your cakesickles out of the fridge and dip each one into the melted chocolate until each is fully coated.
Shake off excess chocolate, sprinkle with your favorite toppings, and allow to dry before digging in.
Recipe and photo: Charleen Nieuwenhuizen
