These Mummy Cakesicles are not only a fabulous idea for a great Fall treat, they’re really good too! They’re cake and frosting dipped in chocolate, and who wouldn’t love that at a Fall party, or just a great little snack on a stick when you need something sweet. No matter when you decide to serve them or eat them, you’re going to love them, promise.
HERE’S WHAT YOU NEED:
FOR THE CAKE:
- 3 cups of flour
- 1 Tablespoon of baking powder
- 1 Tablespoon of baking soda
- 1/2 teaspoon of salt
- 2 1/4 cups of sugar
- 2 sticks of butter
- 2 eggs
- 1 1/3 cups of milk (you can use Soy, or Almond, or whatever you prefer)
- 1 teaspoon of Vanilla
FOR THE FROSTING:
- 2 sticks of butter
- 4 cups of powdered sugar
- 1/2 cup of milk
- 1 teaspoon of vanilla
- Food coloring or food coloring gel if you want the cakesicles to be a color instead of white – optional – I used aqua)
FOR THE COATING – OUTSIDE LAYER:
- White chocolate Almond bark
- MELTED Candy eyes
COOKS TOOLS NEEDED:
- Electric mixer
- Cakesicles Mold
- 9 x 13 pan
- Pastry bag – or plastic food bag for drizzling icing
Mummy Cakesicle Directions:
- In the mixing bowl of a stand mixer, with the Whisk attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla and eggs, and mix until completely blended.
- In a separate bowl, mix the flour, salt, baking soda, and baking powder, until well blended, and add the flour mixture and the Milk, alternatively to the mixing bowl, mixing on low speed between additions until all ingredients have been added.
- Mix on high for about 1 minute to make sure all ingredients have been well incorporated.
- Turn off the mixer and scrape down the sides of the bowl with a Spatula, and stir the batter.
- Butter the bottom and sides of a 9 X 13 dish, and pour the cake batter into the dish.
- Bake at 350 degrees for 30 – 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove to a wire rack to cool.
- Wash and dry the mixing bowl and whisk attachment and add the 2 sticks of softened butter, milk, and vanilla to the mixing bowl, and mix to blend. IF YOU’RE USING A COLOR, ADD THE FOOD COLORING, OR FOOD COLORING GEL AT THIS TIME, BEFORE YOU ADD THE POWDERED SUGAR.
- Add the powdered sugar a little at a time, mixing on low speed between additions until all the sugar has been added.
- Scrape the sides off the bowl, and blend again.
- If frosting is not thick enough, add a little more powdered sugar until a thick consistency is achieved.
- When cake is cool, break up the cake into crumbs, right in the pan it was baked in.
- Add approx. a cup of the frosting at a time, and stir the cake and frosting together until you have a big ball of cake and frosting that sticks together, so you’ll need to add more frosting, but don’t over add. You want it to be thick so that it will hold it’s form in the cakesicle molds.
- Set aside.
ASSEMBLE THE MUMMY CAKESICLES:
- In the microwave, melt 3 squares of the White Chocolate Almond bark in a microwave safe bowl on 10 second intervals until it’s smooth.
- Spoon the white chocolate into the Cakesicle molds, and tilt the mold in both directions to coat the inside with white chocolate.
- Place the molds in the freezer for 30 minutes to all the chocolate to set.
- When chocolate is set, place a heaping tablespoon of the Cake/frosting mixture into the mold, and form the Cakesicle, adding more of the cake/frosting mixture, until all the molds have been filled, and are full, but level with the mold.
- Insert the sticks in the cake mixture using the mold as a guide.
- Pop the white chocolate back in the microwave for a few seconds and stir to make sure it’s smooth,
- Spoon onto the Cakesicles with a spatula to cover the mold in white chocolate.
- Place the mold in the refrigerator for about and hour to completely set the white chocolate.
- When chocolate is set, remove the Cakesicles from the molds, and place them on parchment paper.
- Melt another 3 squares of the white chocolate in the microwave and stir until smooth.
- Place the white chocolate in a pastry bag, and snip off the very tip of the bag, leaving only a small hole to drizzle the chocolate through.
- Drizzle the white chocolate back and forth across the Cakesicles to form what looks like bandage wrappings on the Mummy.
- Coat a little wider place where the eyes should go, and place the candy eyes on the white chocolate, then drizzle around the eyes as though they’re peeking out from under the bandages.
- Place the cookie sheet in the refrigerator for about an hour to allow the drizzled chocolate and eyes to set.
- Serve immediately, or place in a single layer in an airtight container, and keep refrigerated until time to serve.
Recipe yields 10 – 12 Mummy Cakesicles
Regarding the Food Coloring or Gel; start by adding a small amount, and add a little more to make the color a little darker than you want it, because when you add the powdered sugar it will lighten the color a bit. If your frosting is not thick enough, add a little more powdered sugar until the desired consistency is achieved. If it’s too thick, add a few drops of milk until it’s the right consistency.
You can use a store bought cake if you don’t have time to bake a cake. Just make sure you buy a cake with the desired color frosting, or buy an unfrosted cake and buy frosting in the desired color to mix with the cake.
Cannot wait to see your Mummy Cakesicles this fall!