This popular fun take on the classic cake pop is a sure way to impress any crowd. A delicious cake filling and frosting covered in a chocolate shell.
Pour a spoonful of white chocolate into the first mould and spread all over, making sure to cover the entire surface including the sides. Immediately insert the mould sticks whilst the mixture is wet and remove to keep the area clear of chocolate.
Repeat with the remaining moulds and place in the fridge for 3-5 minutes to harden.
Meanwhile, mix the cake crumbs with frosting, start with 1 tablespoon, and add more based on preference. The mixture should be sticky and able to form a ball shape. Avoid making it too wet and soggy.
Remove moulds from the fridge and leave to come to room temperature for about 5 minutes.
Using a brush, paint a second layer of white chocolate in and around the moulds, make sure the sides are thick and fully coated. A thin layer will cause the coating to crack when unmoulding the cakesicles. Again, insert and remove the mould sticks to keep the area free of chocolate. Place back in the fridge for 2 minutes or till it just hardens.
Add a spoonful of the cake mixture into each mould, gently press till the entire mould is covered. Leave about 1cm space at the top for the final coating then insert the mould sticks.
Pour a teaspoon of coating over the top and spread to the edges. Use a clean spatula to smoothen the top and scrape off any excess. Return to the fridge and let chill for another 3-5 minutes.
Unmould the cakesicles carefully. Use a warm knife to gently cut off any rough edges or leave to room temperature before cutting off.
Decorate and serve as desired!