Mummy Cakesicles

You guys, I am SO excited!!

This post accompanies my first Youki exclusive video; a project I made specifically for a new video platform designed to inspire and teach you new things every day!

All the videos posted on Youki are under a minute long, and designed to give you fresh ideas, motivate  you to try something different, or show you how to tackle something new! Check out the video HERE – and the recipe below!!

 

(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Making cakesicle filling consists of mashing cake together with a few tablespoons of frosting to make a firm but pliable mixture.

If you’d rather not bother making cake or frosting, you can buy pre-made cupcakes at most grocery stores – scrape off any sprinkles or colored decorations and you’re good to go!

I ‘doctored up’ and mashed a simple white boxed cake mix, but here’s a link to my Vanilla Cake Layer recipe if you’d rather make your cake from scratch!

Cakesicle filling:
1 box white cake mix
½ cup butter, melted & cooled (or canola or vegetable oil)
1 ¼ cups buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
4 egg whites

Preheat oven to 350°F. Line two 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.

Combine cooled butter, buttermilk, and egg whites in a large mixing bowl. Beat with a whisk until combined. Stir in boxed cake mix until combined, and then beat with a hand mixer or whisk for 2 minutes. Pour into prepared pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans; set in the fridge or freezer to accelerate the cooling process if desired.

Unless you plan on buying it, this is a great time to make your frosting!

Frosting is fairly easy to purchase (here’s a medium-consistency frosting from Wilton!), but it *does* taste better if you make your own! Here’s a link to my favorite Cream Cheese Buttercream Frosting recipe!  

Once your cake has cooled, transfer it to a bowl and mash it into crumbs with a large spoon or a couple of forks. Add a couple tablespoons of frosting and continue mashing. The mixture should begin to stick together in large clumps. Continue mixing until no longer crumbly, adding more frosting a half tablespoon at a time if needed.

Additional Supplies/Equipment:
- Cakesicle molds – here’s a link to the Silikomart Cakesicle mold set that I used! It works beautifully and I love it!
- The kit I linked to comes with several cakesicle sticks, but here’s a link to more cakesicle sticks if you end up needing them!  
- Candy melts – I used Wilton’s Bright White candy melts (one of very few items that’s actually cheaper to buy on Amazon!)
- Small offset spatula to scrape the mold
- small knife (to clean the edges of the cakesicles after you de-mold them)
- Small candy eyes (I bought this set since I also wanted large eyes for another project, but here’s a link to Wilton’s small candy eyes!)

Melt about half the package of candy melts – this can be done in a double boiler, or in 30-second intervals on half power in a microwave.
With a spoon and/or offset spatula, line the insides of the cakesicle molds with melted candy melts. Make sure the coating is at least a few millimeters thick so it doesn’t crack when you de-mold your cakesicles! Insert your cakesicle sticks part-way into the mold before the candy melts harden. Place in the fridge to chill until the candy melts have set.

Now you’re ready to fill the molds with cakesicle mix!  Fill each mold with about a tablespoon of cakesicle mix, making sure the top is a few millimeters below the top of the mold so you can add more candy melts to cover it. Re-melt your candy melts if needed, and spread over the top of the cakesicle mix, leveling with a small offset spatula. Chill for 10 minutes, until the candy melt coating is set.

Gently peel back the silicone mold from the top of the cakesicles, and slide them out of the molds.

Now the fun part – you’re ready to decorate! Melt another 2-3 ounces of candy melts and transfer them to a piping bag (or a small sandwich-size ziplock).

Pipe two dots onto the front of each cakesicle, and attack the candy eyes. Pipe the candy melts in a series of horizontal ‘strips’ across the cakesicle to resemble a mummy. I found this easiest to do holding the cakesicle in my non-dominant hand and piping with the other. Gently place onto a plate or tray, and refrigerate until set! Enjoy!

Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

2 thoughts on “Mummy Cakesicles

  1. Hi, these are brilliant. Sometimes when I make cakesicles there is a hole where the stick is or it isn’t smooth. Any tips for this please? Mostly happens with coloured candy melts.

    Thanks

    1. Hi!
      I wish I had fool-proof tips; I’m still new-ish to cakesicles too 😉 I put the stick into the molds after coating the inside with candy melts, then put them in the fridge and took the sticks out out after the candy melts were set. I put the sticks back in after the cakesicle filling was in. Is that how you’re doing it too?

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