Method:

Preheat the oven to 180C and prepare a baking sheet
Place the Golden Cloud Vanilla cake mix into a large bowl.
In a jug, whisk together the oil, water and eggs. Make a well in the centre of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
Pour half the mixture on the baking sheet and spread. Use the remaining mixture to make cupcakes.
Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely.

Crumble the prepared cake sheet into fine crumbs. Add the buttercream frosting until the cake holds together if squeezed.
Melt the chocolate in a bowl using the microwave, heat and in 30 seconds intervals, stirring between each time. Colour the chocolate green.
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
Chill in the freezer for 3-5 minutes, paint second layer and chill again.
Press the cake mixture into the moulds leaving a small space at the top for a final layer of chocolate.
Insert a popsicle stick halfway into the cakesicle
Spoon a teaspoon of chocolate over the top and spread it out thin. Use an offset spatula or knife to scrape off any excess white chocolate. Repeat this process, filling all cavities.
Chill in the fridge until set then unmold.
Drizzle the red royal icing over the cakesicles in a zigzag pattern, top with a jelly tot at every corner and serve.