These Easter Cakesicles are a fun way to celebrate your Spring or Easter holiday and a great alternative to traditional chocolate eggs. They’re filled with a brownie cake filling, covered with white chocolate, and decorated with sprinkles and chocolate bunnies.
These Easter Cakesicles are super fun to make with kids and add a lot of cuteness to any Easter celebration. A drizzle of colored chocolate, sprinkles, and chocolate bunny will make these cake popsicles look adorable. Or, you can let your creativity express and play with decoration.
I use silicone cakesicle molds to make these Easter Cakesicles with the “painting method.” First, we coat the molds with melting chocolate, then add cake filling, and finally cover the backs with more melted chocolate. After that, they’re ready to decorate and ready to eat!
Why you’ll love these Easter cakesicles
- These Easter Cakesicles are just so cute.
- A fun and easy Easter project for kids.
- Perfect Easter treats, and you can complete with these adorable Bunny Cookies.
- A great edible easter gift.
- These cake popsicles are so versatile and can be customized to fit any event or occasion!
Brownies (=cake filling)
- semi-sweet chocolate (50% cocoa content), chopped finely
- unsalted butter
- caster sugar
- all-purpose flour
- Dutch-process cocoa powder
- sour cream (added after baking, when your crumble the cake)
- white chocolate, good quality
- Pink chocolate: ruby chocolate, pink candy melts, or white chocolate with food coloring.
Note: Avoid water-based coloring when adding food coloring to melted white chocolate. It tends to ruin your melted chocolate, turning it into a lumpy, crumbly texture, completely unusable.
- Mini chocolate bunnies, make your own with a chocolate mold. I use the Candy Mould Mini Bunny & Carrot from Wilton.
How to make cake popsicles:
This is a step-by-step tutorial to make these beautiful Easter Cakesicles.
Start by baking the brownies:
Melt the chocolate and butter – in a double boiler or microwave (both methods work well).
In a bowl, whisk eggs and sugar.
Add the flour, cocoa powder and stir.
Add the melted chocolate and stir with a spatula.
Pour into the prepared cake tin and bake for 15-20 minutes until lightly crusty on the top but still a soft heart.
Allow to cool completely inside the pan.
When the cake is completely cool, place it in a bowl, break it into pieces, and crumble it with your hands. I recommend using gloves at this stage. Add 1 tablespoon of sour cream, and mix the crumbled pieces together with your hand until the mixture holds together. You’re looking for a mix that holds together, like a playdough consistency.
Cakesicle coating (shells)
Over a double boiler, melt the white chocolate. The microwave doesn’t work well with white chocolate.
Spoon melted chocolate into each cavity of the silicone cakesicle mold, spreading up the sides to coat evenly. Use the back of a spoon and/or turn around your mold to help spread the melted chocolate.
Insert a popsicle stick through each slit a quarter through the cavity.
Place the molds in the freezer for 5-10 minutes to allow the chocolate to set or 15-20 minutes in the fridge.
Once set, remove from the freezer. Add a second layer of melted chocolate on the side only. It will strengthen the sides. Let set.
Filling and Assembly:
Pack the cake firmly into each mold cavity, careful not to press too hard, or the chocolate may crack. Ensure the cake fills every part of each cavity, including all around the stick. And ensure the top is level.
Spread melted white chocolate over the top of the cake to create an even layer. Make sure to cover every corner. Use a palette spatula if necessary to get rid of any excess chocolate.
Place the molds in the fridge for 25-30 minutes or until the chocolate is set (or 15 minutes in the freezer).
Gently remove the cakesicles from the mold and place them on a sheet of parchment paper. (Don’t push too hard on the stick,).
Decoration: Melt the pink chocolate and pour it into a piping bag. Cut the tip and drizzle (zig-zag) on the cakesicles.
Add sprinkles and chocolate bunny immediately, so they stick to the chocolate when it sets.
That’s it, your Easter cakesicles are ready, and now you have cute Easter desserts or the perfect Easter treats for kids.
Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
These Easter Cakesicles are easier than it might think, but here are a few tips:
- Use good quality chocolate. It’s the best way to get a nice coating and avoid chocolate cracking.
- Make sure that the layer of chocolate in the mold is thick enough – it’s better to do 2 thin layers than to do 1 very thick one.
- When coating the cakesicle mold, leave your bowl above a bowl of warm water if you’re afraid the white chocolate gets harden quickly. Ensure it’s not touching the water like a double-boiler.
- Use gloves to break apart the brownies. You can use a food processor to make the brownie a breadcrumb consistency. Just keep an eye on it. It can go too far quickly with a food processor. Or another option is to place pieces of brownies into a plastic bag and mash it up with your hands.
- If your brownie cake is slightly overbaked, add an extra tablespoon of sour cream when crumbling. It will help to bring the texture hold together.
- If your cakesicle mold is brand new, insert a popsicle stick right through the slits beforehand. Sometimes the slits are not open all the way, making it hard to put the stick.
- When decorating, add sprinkles straight after drizzling the chocolate, so they stick to it when it sets.
How to store the Easter cakesicles?
In an airtight container at room temperature for 3-4 days if it’s not too hot. Placing them in the fridge will cause condensation on the chocolate and can cause certain decorations to run or bleed.
Can we freeze them?
I never tried it, and I don’t recommend doing so. Any moisture inside the brownies and temperature shock may cause the chocolate to crack when thawing. Plus, when thawing, some decorations may not turn well.
Can we make them ahead of time?
They store well, as seen above, so if you have a party to prepare, you can make them in advance.
Alternatively, prepare the brownie 1 day before. Wrap the cake with plastic wrap and let it in an airtight container overnight. If the brownies dry a bit, add an extra tablespoon of sour cream when crumbling.
The sides of my cakesicles are not fully covered after I remove them from the mold?
Melt chocolate and add it to the parts where chocolate is missing. Next time, you will improve your technique.
Try these recipes, next:
If you tried these Easter Cakesicles or any recipe on the blog, let me know how you liked it by leaving a comment below.