Red Velvet Valentines Cakesicles
Red velvet cake and cream cheese frosting, smooshed together into cakesicle form, encased in pink chocolate and decorated for Valentines Day
Servings: 16 cakesicles
Ingredients
For the Red Velvet Cake
- 150 g (1 ¼ cups) All-purpose Flour, 150g
- 200 g (1 cup) Granulated Sugar, 200g
- 1 tablespoon (1 tablespoon) Cocoa Powder
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Baking Soda
- 1 (1 Large) Egg
- 164 g (¾ cups) Vegetable Oil, 164g / 180ml
- 120 g (½ cup) Buttermilk, 120g / 120ml
- 1 tablespoon (1 tablespoon) White Wine Vinegar
- 1 teaspoon (1 teaspoon) Vanilla Extract
- ½ teaspoon (½ teaspoon) Red Gel Food Colour
For the Cream Cheese Frosting
- 113 g (½ cup) Cream Cheese, 113g (room temperature)
- 75 g (⅓ cup) Unsalted Butter, 75g (room temperature)
- 480 g (4 cups) Powdered Sugar, 480g
- 1 teaspoon (1 teaspoon) Vanilla Extract
For the Valentines Cakesicles
- 250 g (250 g) Candy Melts OR Chocolate, 250g
- Sprinkles
Instructions
Make the Red Velvet Cake
- Preheat oven to 325°F / 170°C and line a sheet pan with baking paper
- Lightly whisk the egg, buttermilk, oil and vanilla together until blended
- Add the sugar, flour, cocoa powder and salt and mix for about a minute
- Add red food colouring and mix until the batter is the shade of red you want
- In a small bowl, pour the white wine vinegar over the baking soda, quickly mix together and then pour into the batter. Mix the batter together
- Pour into a sheet pan and bake for 20 minutes or until a skewer comes out clean
Make the Cream Cheese Frosting
- Cream together the cream cheese and butter until smooth
- Add powdered sugar and vanilla and mix slowly until the powdered sugar is incorporated
- Turn the mixer on high and beat for 2-3 minutes until fluffy
Make Cakesicles
- Rub the cooled cake between your fingers until it is all crumbs
- Add frosting and squish together with your hands to combine everything together. You want about ½ cup of frosting for every 3 cups of cake crumbs. Add more frosting if you need to get the perfect consistency. You'll know it's right when you can easily roll the mixture in a ball and it holds its shape.
- Melt candy melts or temper chocolate and pour into the cakesicle mold. Push the chocolate/candy melts up the side of the mold to make sure it is entirely coated
- Tip the mold upside down over the bowl to get rid of any excess
- Put popsicle sticks into the mold and then place in the fridge for a few minutes to set
- Once set, remove from the fridge and start gently pressing the cakesicle mix into the mold. Be sure to carefully push some underneath the popsicle stick so the entire cavity is filled. Be sure not to overfill, there should be no cakesicle mix bulging over the top of the mold. Aim to leave about 1-2mm of a gap at the top
- Check chocolate/candy melts and reheat if needed. Pour a thin layer over the back of the cakesicles to seal them. Slide a palette knife across the mold to smooth out the back and remove any excess. Place in the fridge for 10 minutes
- Gently unmold the cakesicles and decorate using leftover candy melts/chocolate, sprinkles, glitter or whatever you have lying around!
Notes
- If you don't want to make the cake and/or frosting from scratch, you can use a box mix or ready-made cake/frosting. The ratio of cake to frosting should be about 6 to 1 in volume, so 3 cups of cake (crumbled) to ½ cup of frosting. You may want to add more or less frosting to achieve the right consistency. The perfect consistency is reached when you can easily roll the cake/frosting mixture into a ball and it holds its shape.
- You can use candy melts or chocolate for the outer coating. If using chocolate, make sure you temper it. See my guide on how to easily temper chocolate.