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Step 5: Using a reference mould as your guide shape the cake batter to resemble the popsicles. (Refer video to get an idea on how I shaped my popsicles). Step 6: Paint some melted chocolate on the visible cracks to smoothen the top of the cake pops. Step 7: Freeze the cake molds for 30 mins to an hour. Step 8:
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Cake Pop Popsicles are easy to make, and kids love them. Prep Time 30 minutes mins. Cook Time 30 minutes mins. Total Time 1 hour hr. Servings 20. Cuisine American. Course Dessert. Calories 264. Author Carrie Barnard. Ingredients. Cakesicle Filling: 1 9×13-inch prepared cake room temperature
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Cakesicles, or cake pops in the shape of a popsicle, are a delightful combination of moist cake on the inside and crunchy candy coating on the outside. Easy to make with a brownie mix, chocolate frosting, and a colored candy coating, these cake lollies look like a popsicle but are prepared as a cake on a stick!
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Don't be tempted to add in too much ganache, as this can make the cakesicles too greasy. Set aside. Place half a pound of candy wafers in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir candy wafers around, and heat for an additional 30 seconds.
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Crumble the cake into fine crumbs in a large bowl using your hands or a food processor. Mix in the frosting of your choice until the cake and frosting combine into a moldable consistency, start with a few tablespoons of frosting. Shape the cake filling into popsicle-like forms, ensuring that you insert a popsicle stick into each cake.
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Preheat the oven to 350°F and prepare an 8 inch round cake pan or 8x8 square baking pan. STEP TWO: In a large bowl, whisk flour, salt, sugar, baking soda, and baking powder together, then set aside. In a mixing bowl bowl, beat butter, oil, and sugar together.
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Cake popsicles and cake pop use the same cake filling and are covered with chocolate. The process of making the ball and dipping it in chocolate differs slightly. Unlike cake pop, which is rolled into a ball, and then dipped into chocolate, a cake popsicle is made by painting the chocolate into a mold before adding the cake filling.
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To temper the chocolate in a microwave: Next, chop the chocolate into small pieces, and then place ⅔ of it into a microwave-safe bowl and microwave it at 50% power for 30-second intervals. Stir in-between each interval until fully melted. Check the temperature of the fully melted chocolate using a candy thermometer.
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Simply place ½ cup of finely chopped chocolate and ½ teaspoon coconut oil in a microwave-safe bowl. Microwave at 50% power for one minute, and stir. Continue to microwave at 50% power in 30 second intervals, stirring frequently, until melted. You want to stir the last bits of unmelted chocolate in to make it smooth.
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1 cake 9 x 13 sheet cake or 2 x 8-inch cakes, 1 cup Frosting. Shape - Take a small amount of cake pop mixture and make a ball. Cakesicle mold - Press the ball into the popsicle mold. Press down so there are no gaps and clean the edges. Insert the popsicle stick.
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Set the Cake. Fill each cavity with 1/3 of the cake mixture. Move the popsicle stick halfway into the cavity and pack in the rest of the cake. Use your fingers to pack the cake very tightly and ensure there are no air gaps. Leave a 1/16-inch space between the top of the mold and the cake.
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Cakesicle Coating. Place the finely chopped chocolate (white, milk, semi-sweet or dark) or candy melts in a large heatproof bowl. Heat for 30 seconds at a medium high-heat (I do a power level 7 out of 10). If you don't have a microwave you can also use a double boiler. Remove from the microwave and stir the chocolate.
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Place a pot with about an inch of water on the stovetop, set the heat to medium. Set a larger metal or pyrex bowl on top, as the water heats the steam with warm the bowl melting the chocolate. Take the mold out of the freezer and gently remove the cakesicles from the mold. Then dip them in the chocolate.
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In a large bowl, crumble the cooled cake and stir in the buttercream frosting with a spatula. Add the cake crumbs and frosting mixture to a ziplock bag and press, and smash together. It should almost look like a dough consistency. Store the smashed cake mixture in the fridge for at least 30 minutes.
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Fill the chocolate shell. Pinch off a tablespoonful (½ ounce) of cake ball filling and press it into the candy shell, leaving about 1/16 of an inch space on top to add more white chocolate. Insert the popsicle stick. Make sure the cake ball filling is still touching the candy shell in all places.
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Step 4: Place the mold into the refrigerator until the chocolate shell hardens. Step 5: Gently press the cake filling in the hard chocolate coated molds leaving a small space at the top for the additional chocolate layer, repeat with all of your popsicle cavities. Step 6: Spoon a teaspoon of chocolate for 1 1/2 x 2 1/2 molds and 1 1/2 teaspoon.
