Summer cakesicles
Marble cake on a stick in pastel colours, perfect for decorating with children
Hello foodies,
still looking for a gift for the teachers of your children at the end of the school year? Then I have a great idea for you: summery cakesicles with a marble cake of chocolate and vanilla inside.
These little cakes in ice-lolly form are currently all the rage. Dipped in pastel deco melts and decorated with chocolate flavour pens, sugar flowers and sprinkle decor, they look just like real ice cream on a stick. And best of all: your children can help enthusiastically with the dipping and decorating!
Let's get started!
Ingredients
Marble cake
Coating and decoration
Material
Step by Step
Marble cake
Butter and sugar
First we bake the inside of our cakesicles, a marble cake made of chocolate and vanilla. Put 150 g butter and 150 g sugar into a large Mixing bowl.
Beat until creamy
Beat the butter and sugar with the mixer on medium speed for about 10 minutes. The mixture will become nice and creamy and light.
Salt and eggs
Add 2 pinches of salt, then beat in 4 eggs. Room-temperature eggs are best, as they blend much better with the other ingredients. Mix everything again for a few seconds with the mixer.
Milk, flour and baking powder
Pour in 125 g whole milk and add 280 g flour. Add 2 tsp Baking powder, and use the Measuring spoon to be exact here. Mix everything for 2 minutes on the highest speed.
Swiss white flour, 1 kg
Baking powder 80g
Measuring spoon set, 4 pieces (1.25 - 15 ml)
Divide the dough
Now you have a nice cake batter. For the marbling we need two colours: divide the batter between two bowls, about 440 g each.
Vanilla batter
Add 2 tsp Vanilla liquid aroma to one of the two bowls and fold it in well with the Dough scraper until it is evenly distributed through the batter. The vanilla batter is ready!
Aroma "Vanille"
Dough scraper 3-piece set
Milk for the chocolate batter
For the chocolate version, pour 50 g whole milk into the second bowl. Add unsweetened cocoa powder. This is important: with sweetened cocoa your cakesicles would be far too sweet.
Cocoa powder without sugar - 250 g
Stir in cocoa
Add 3 tbsp unsweetened Cocoa powder, the measuring spoons will help here too. Stir first with the Whisk and then with the Dough scraper until the mixture is an even brown.
Measuring spoon set, 4 pieces (1.25 to 15 ml)
Dough scraper, set of 3
Fill and bake the moulds
Fill the piping bags
To fill the hollows neatly, put each batter into its own large piping bag. Stand the bag in a measuring cup, which makes it much easier to fill.
Disposable piping bag - 41cm - 24pcs
Measuring cup 1 litre
Seal the bags
Close the top of the bags with a clip so nothing leaks out. Both batters are now ready.
Prepare the moulds
For the ice cream look you need 2 packs of large ice cream moulds (4 moulds in total) and 2 small ice cream moulds. These silicone moulds are ideal for baking! Place the large moulds on a perforated baking tray and the small ones on a second tray, as they don't need to bake for the same length of time.
Spray the moulds with Non-stick spray, and the cakesicles will come out of the mould easily after baking. Preheat the oven to 160 °C fan.
Ice cream mould "Classic"
Ice cream mould "Mini classic"
Flat aluminium perforated baking tray 40 x 30 cm
250ml non-stick spray
Pipe in the vanilla batter
We start with the large moulds. Cut the tip off the piping bag with scissors and pipe some vanilla batter onto the bottom of the hollows.
Disposable piping bag - 41cm - 24pcs
Chocolate batter on top
Pipe the chocolate batter onto the vanilla batter. Fill the hollows no more than three quarters full, otherwise the cakesicles will overflow while baking.
Swirl and bake
Draw an S shape through the batter with a fork to create the marbled effect. Don't mix too much, the two colours should stay clearly visible. Bake the large moulds for 20 minutes in the middle of the preheated oven.
The small cakes
While the large cakes are baking, fill the small moulds in exactly the same way. Take the large cakes out of the oven and let them cool at room temperature for about 15 minutes. The small moulds then bake for 15 minutes in the middle of the oven.
Levelling the cakes
The cakes have risen during baking. Use a serrated knife to trim the overhanging cake flush with the mould so they become nice and flat. Take care not to damage the moulds as you do. The offcuts will be gone in no time!
Releasing from the mould
Place a sheet of baking paper on a perforated tray and carefully release the cakes from the moulds. Do the same with the small cakes.
Baking paper sheets, 25 pieces
Flat aluminium perforated tray 40 x 30 cm
Insert sticks
Melt Deco melts
Put some natural white Deco melts into a Bowl. It doesn't matter if you use a bit more, as we'll need the rest later for decoration. Place the Bowl in the microwave at 600 watts for 30 seconds, stir, and repeat until everything has melted.
Deco melts - Deco melt colour: Natural white
Dip the sticks
Take the large wooden sticks for the large cakes and the small sticks for the small ones. Dip the tip of each stick into the melted Deco melts, as this will hold the cakes much better later on.
Wooden sticks for ice cream - 100 pcs.
Mini wooden sticks for ice cream
Insert the sticks
Push the stick into the cake and make sure it stays nicely in the middle.
Freeze for one hour
Do the same with the small cakes and place them all in the freezer for one hour. This resting time is important so that the Deco melts adhere well to the cake later on.
Dipping and decorating
Mixing the pastel colours
After an hour it's time to decorate. It's most practical to dip all the cakesicles first and only decorate them afterwards. Put the Deco melts into a tall glass, ideally as tall as the large cakesicles. We have chosen pink, light blue, yellow and natural white.
For softer pastel shades, add about 1/8 natural white Deco melts to each colour. Melt one colour, dip a row of cakesicles, then the next colour, and so on.
Deco melts: Light blue
Deco melts: Pink
Deco melts - Yellow
Deco melts - Deco melt colour: Natural white
Dipping the cakesicles
Place the glass in the microwave for 30 seconds at 600 watts, stir well and heat again for a few seconds until everything has melted. Without a microwave, a water bath works just as well.
Take a cake out of the freezer, dip it, let it drip for a few seconds and place it on baking paper until the coating has set. If the Deco melts become too thick, heat them briefly again. Do the same with all the colours.
Baking paper sheets, 25 pieces
Preparing the chocolate flavour pens
Chocolate flavour pens are perfect for decorating, and children love them because they fit so well in small hands. Fill a measuring cup with hot water and place the pens in it for 10 minutes so the chocolate becomes liquid. We have chosen pastel yellow, white and water green.
Chocolate flavour pen pastel yellow, 25 g
Chocolate flavour pen white, 25 g
Chocolate flavour pen water green, 25 g
Measuring cup 1 litre
Pink cakesicles
Move the white chocolate flavour pen back and forth quickly to create fine stripes. Immediately place a white and pink sugar daisy on top.
Important: the decoration must go on the cakesicle directly after the stripes, otherwise it won't stick. If it does happen, don't panic: simply attach it afterwards with a dab of chocolate flavour pen.
White chocolate Chocolate flavour pen, 25 g
White and pink sugar daisies
White cakesicles
Decorate the white cakesicles with stripes in water green. Sprinkle them with pastel nonpareils, and add some Sprinkle decor "Pretty Sweet" on a few of them.
Water green Chocolate flavour pen, 25 g
Pastel coloured nonpareils
Sprinkle decor Pretty Sweet
Yellow cakesicles
Decorate the yellow cakesicles with the pastel yellow Chocolate flavour pen and place a small Sugar decoration on top, for example a pineapple from the tropical Sugar decorations or a white Sugar daisy.
Pastel yellow Chocolate flavour pen, 25 g
Tropical Sugar decorations
Sugar flower daisies
Blue cakesicles with ice cream
For the blue cakesicles we do something different: a scoop of ice cream! First draw the outline of the ice cream with the white Chocolate flavour pen, then fill it in.
White chocolate Chocolate flavour pen, 25 g
Sprinkle decor on top
While the white chocolate is still soft, sprinkle some "Pretty Sweet" Sprinkle decor over it. Of course you can also use the other Sugar decorations, there are so many possibilities!
Sprinkle decor Pretty Sweet
Candy Sugar decorations
Donut and ice cream Sugar decorations
Super Streusel Spring mix, 90 g
Packaging
Place into bags
If you want to give your Cakesicles away, the best way is to put them in a Transparent bag. They fit perfectly.
Transparent bags for biscuits
Close with a bow
Finally, tie a pretty bow around the stick with a ribbon. Your sweet summer gift is ready!
Satin cake ribbon silver
Summer cakesicles
Ingredients
Marble cake
Coating and decoration
Equipment
For packaging
Preparation
- Batter: Beat butter and sugar until fluffy for 10 min, then add salt and eggs, followed by milk, flour and baking powder, and mix in for 2 min.
- Marble: Divide the batter in half: mix one half with 2 tsp vanilla liquid aroma, the other with 50 g milk and 3 tbsp cocoa.
- Baking: Pipe into ice moulds (fill to max. 3/4), swirl with a fork, bake at 160 °C convection, 20 min for large, 15 min for small.
- Sticks: Straighten, remove from the moulds, dip the sticks in Deco melts, insert, freeze for 1 hr.
- Coating: Melt Deco melts with 1/8 natural white to a pastel shade, dip the cakesicles and leave to set.
- Decoration: Add stripes with chocolate flavour pens, immediately press on sugar flowers and sprinkle decor.
- Packaging: Place in transparent bags and close with ribbon.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Swiss white flour, 1 kg
Baking powder 80g
Liquid aroma "Vanilla"
Cocoa powder without sugar, 250 g
Deco melts: Light blue
Deco melts: Pink
Deco melts - Colour deco melt: Natural white
Deco melts - Yellow
Chocolate flavour pen water green, 25 g
Chocolate flavour pen pastel yellow, 25 g
Chocolate flavour pen white, 25 g
Sugar flowers - Daisies
White and pink sugar daisies
Tropical sugar decorations
Candy sugar decorations
Donut and ice cream sugar decorations
Super Streusel spring mix, 90 g
Pretty Sweet sprinkle decor
Pastel nonpareils
Clear bags for cookies
Satin cake ribbon silver
Disposable piping bag - 41cm - 24 pcs
Ice cream mould "Classic"
Ice cream mould "Mini classic"
250ml non-stick spray
Wooden sticks for ice cream - 100 pcs
Mini wooden sticks for ice cream
Accessories
Measuring spoon set, 4 pieces (1.25 to 15 ml)
Dough scraper, set of 3
Measuring cup 1 litre
Flat aluminium perforated sheet 40 x 30 cm
Baking paper sheets, 25 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
Take the eggs out of the fridge in good time. At room temperature they combine much better with the creamed butter, and the dough becomes nice and smooth.
Add about 1/8 natural white Deco melts to each colour. This gives the shades a soft, summery tone, and all the cakesicles match nicely in colour.
Only melt one colour at a time, dip a row of cakesicles, then move on to the next. This keeps the Deco melts liquid and means you don't have to keep reheating them.
Frequently asked questions
Most often they have been overheated. Melt them very gently in a water bath or in short bursts in the microwave, and take them off the heat as soon as the first pastilles have melted. Stirring melts the rest on its own. Heating further only makes the mixture thicker.
Yes, but before coating and decorating. Pack the cakes with their sticks in a freezer bag and take them out of the freezer a few hours before decorating.
The decoration must be placed right after you brush on the chocolate flavour pen, while the chocolate is still soft. If it has already set, simply stick the decoration on with a dab of chocolate flavour pen.
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Comments
Question de Florence
By: Florence C. On 2024-07-07Bonjour,
J'ai voulu en refaire, ma première il y a quelques mois avait été un franc succès. Par contre ce jour impossible d'avoir la bonne consistance pour les décomelts. Ca restait collant/épais et lorsque les glaces" étaient trempées, ça faisait des gros tas et ne s'écoulait pas... J'ai tenté de chauffer une nouvelle fois au bain-marie, de mettre quelques gouttes d'huile végétale, rien n'y a fait. J'ai fini par les tapisser avec la maryse, mais le résultat est vraiment moyen... Une idée de ce qui a pu se passer? J'ai l'impression d'avoir fait exactement comme la 1ère fois... Merci!"
Replied by: Karin On 2024-07-08
Replied by: Florence C. On 2024-07-12
Question de Séverine
By: Séverine F. On 2024-02-18Bonjour,
Je souhaiterais faire décorer des cakesicles comme animation pour l'anniversaire de ma fille. J'aimerais les préparer à l'avance. Est-il possible de les congeler? A quel moment de la recette est-ce le plus opportun avant ou après le déco melt ? Et pour les décogeler dois-je faire attention à quelque chose en particulier?
Merci pour votre réponse, je me réjouis de tester cette recette.
Replied by: Karin On 2024-02-19