White Chocolate Mummy Cakesicles
Make the cutest Mummy Cakesicles for Halloween! They are made of white cake, vanilla frosting, and white chocolate melts. Perfect to impress your kids for a Halloween treat!
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Servings: 20
Equipment
- Stand Mixer or Food Processor
- Cakesicle Mold
- Popsicle Sticks
- Piping Bags
Ingredients
- 1 Box White Cake Mix
- ¼ Cup White/Vanilla Canned Frosting (plus 1-4 Tsp)
- 24 Oz Bright White Candy Melts
- 40 Candy Eyes
Instructions
- Bake the cake in a 9x13 pan as instructed on the box. Cool Completely.
- Cut cake into 8 pieces and turn into crumbs using your stand mixer, food processor, or hand mixer*. Reserve ¼-½ cup of crumbs to the side.
- Add ¼ Cup of frosting to the crumbs and combine using a stand mixer or beaters until completely mixed together. Continue adding frosting 1 teaspoon at a time until the dough reaches a consistency that when you roll with your hands, it easily rolls into a smooth ball. If you accidentally add too much frosting and the dough is too oily and heavy, you can add the extra crumbs to balance the dough back out.
- Measure dough into 22-25g balls. Make sure they are at room temperature to bake.
- Microwave the candy melts 30 seconds at a time at 50% power. Do this 3-5 times until the mixture is smooth. Stir very well between each 30-second interval. The fewer times you have to microwave, the better. Let the melted chocolate cool to almost room temperature.
- Add ½ tablespoon of melted chocolate to each cavity. Spread around the base of the mold with a popsicle stick. Shake the mold to even out the chocolate, spread around again, and shake again. Insert the popsicle stick into the opening to make sure the chocolate doesn't harden in this area. Place mold in the refrigerator for about 5 minutes or until solid.
- Add 1 ball of dough to each cavity and evenly spread. Be sure to leave a small gap between the edge of the cakesicle and dough - this will allow the chocolate to properly fill in the gaps. cake
- Add another ½ tablespoon of melted chocolate to the top of the cake dough and spread out with a popsicle. Take a cake scraper, knife, or something else with a level edge and smooth out the chocolate to be even with the mold.
- Place in the refrigerator for another 5 minutes or until fully hardened. Carefully remove from the mold. Once you turn the cake pop face up, if there are a few uneven edges, carefully trim with a paring knife.
- Place the cakesicle on a cooling rack with a piece of parchment paper underneath. Fill up the piping bag with the excess white chocolate. Drizzle across the cakesicle in varying distances and slants.
- In the upper-middle section of the cakesicle, add the eyes with a small dollop of chocolate. Continue to drizzle the lines back and until you achieve the mummy you like!
Notes
- If you use a stand mixer to crumb the cake, you will continue to use the stand mixer bowl to combine the frosting. If you use a food processor, move crumbs to a bowl and beat with a hand mixer.