Step 1

Crumble the cake and blend it together with the frosting.

Step 2

Add more frosting if desired until the cake ball filling has a nice chocolate truffle style texture.

Step 3

Spoon 1 tablespoonful of white chocolate into one popsicle cavity.

Step 4

Paint it into a thin layer on the bottom and up the sides of the mold.

Step 5

Immediately insert then remove a popsicle stick into the mold, to remove any white chocolate from that area.

Step 6

Repeat creating 4 white chocolate shells in your popsicle mold.

Step 7

Pop the mold into the refrigerator, if using pure white chocolate, and into the freezer if using confectionery coating (Candy Melts).

Step 8

Chill for 3-5 minutes until the candy hardens.

Step 9

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.

Step 10

Repeat filling all the popsicles.

Step 11

Spoon about a teaspoon of white chocolate over top and spread it out thin.

Step 12

Use an offset spatula to scrape off any excess white chocolate.

Step 13

Repeat covering all the cakesicles.

Step 14

Chill for about 2 minutes until the candy layer hardens.

Step 15

Unmold the cakesicles and they are ready to serve.