Cakesicles Recipe

A delicious sweet treat cakesicle, you can satisfy you and your family sweet tooth craving.

Serves: 6-8
Time: 1 hour 30 minutes
Recipe by: Thando Manyoni


  • Chocolate Cake:
  • 250g Golden Cloud
  • Chocolate Cake Mix
  • 50ml sunflower oil
  • 100ml water
  • 1 large eggs
  • Carrot Cake:
  • 250g Golden Cloud
  • Carrot Cake Mix
  • 50ml sunflower oil
  • 100ml water
  • 1 large eggs
  • Vanilla Cake:
  • 250g Golden Cloud Vanilla Cake Mix
  • 50ml sunflower oil
  • 100ml water
  • 1 large eggs
  • For the Cakesicles:
  • 1 sheet chocolate cake
  • 1 sheet carrot cake
  • 1 sheet vanilla cake
  • 1 cup chocolate buttercream
  • 6x 80g Beacon Heavenly Ivory Cream
  • Pastel pink food coloring
  • Pastel yellow food coloring
  • 8 holder cakesicle silicon moulds
  • 24 popsicle sticks
  • 1 cup pastel pink royal icing
  • 1 cup pastel yellow royal icing
  • 1 cup white royal icing
  • 125g Beacon Jelly Tots Mini Speckled Eggs
  • 6 Beacon Hens Eggs

How To Make Cakesicles

  1. Preheat the oven to 180C and prepare three baking sheets
  2. Place the Golden Cloud chocolate cake mix into a large bowl.
  3. In a jug, whisk together the oil, water and eggs.
  4. Make a well in the centre of the cake mix and add the wet ingredients.
  5. Whisk until the mixture is smooth and lump free.
  6. Pour the mixture on the baking sheet and spread.
  7. Repeat this process for all the cakes.
    Place the trays in the oven and bake for 15-20 minutes.
  8. Remove from the oven and allow to cool completely.
  9. Crumble the prepared cake sheets into fine crumbs in three separate bowls.
  10. Divide the buttercream amongst the cakes and incorporate until the cake holds together if squeezed.
  11. Melt the chocolate in a bowl using the microwave, heat and in 30 seconds intervals, stirring between each time.
  12. Divide into 3 separate bowls, and colour the one bowl pink and the other yellow.
  13. Spoon one tablespoon of chocolate into each cavity of the cakesicle moulds and paint it along the sides and bottom of the mould making sure that the opening when the popsicle stick enters, remains clear
  14. Chill in the freezer for 3-5 minutes, paint second layer and chill again.
  15. Press the cake mixture into the moulds leaving a small space at the top for a final layer of chocolate.
  16. Insert a popsicle stick halfway into the cakesicle
  17. Spoon a teaspoon of chocolate over the top and spread it out thin.
  18. Use an offset spatula or knife to scrape off any excess white chocolate.
  19. Repeat this process, filling all cavities and mixing the chocolates and cake flavours as preferred
  20. Chill in the fridge until set then unmold.
  21. Decorate with the different coloured royal icing over the cakesicles in a zigzag pattern, top with a mixture of crushed and whole Beacon speckled eggs and hens’ eggs.

Chefs Tip: When painting the moulds with chocolate, make sure the opening where the popsicle stick enters, remains clear of chocolate.

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