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Crumble the cake and blend it together with the frosting.
Add more frosting if desired until the cake ball filling has a nice chocolate truffle style texture.
Spoon 1 tablespoonful of white chocolate into one popsicle cavity.
Paint it into a thin layer on the bottom and up the sides of the mold.
Immediately insert then remove a popsicle stick into the mold, to remove any white chocolate from that area.
Repeat creating 4 white chocolate shells in your popsicle mold.
Pop the mold into the refrigerator, if using pure white chocolate, and into the freezer if using confectionery coating (Candy Melts).
Chill for 3-5 minutes until the candy hardens.
Scoop out 1 tablespoonful of the cake ball filling and press it into the candy shell, leaving at least 1/16 of an inch of space at the top for the additional layer of chocolate.
Repeat filling all the popsicles.
Spoon about a teaspoon of white chocolate over top and spread it out thin.
Use an offset spatula to scrape off any excess white chocolate.
Repeat covering all the cakesicles.
Chill for about 2 minutes until the candy layer hardens.
Unmold the cakesicles and they are ready to serve.