Easter Cakesicles

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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.

easter cakesicle held by hand

These Easter Cakesicles are super fun to make with kids and add a lot of cuteness to any Easter celebration. The best part, you can let your creativity express and play with decoration.

And, if you need more idea for Easter, check these adorable Bunny Cookies.

Important Note:

I use cakesicle silicone 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.

Dimension for each cavity: 6.8 x 3.5cm – Approx (2.6 x 1.4 in).

3 easter cakesicles in a metal pot

Ingredients

Brownies (=cake filling)

  • semi-sweet chocolate (50% cocoa content), chopped finely
  • unsalted butter
  • eggs
  • caster sugar
  • all-purpose flour
  • Dutch-process cocoa powder
  • sour cream (added after baking, when your crumble the cake)

Shell:

  • white chocolate, good quality

Decoration:

  • Pink chocolate: ruby chocolate or pink candy melts, or white chocolate with food coloring.

Note: when mixing food coloring with melted white chocolate, avoid water-based coloring. It tends to ruin your melted chocolate, turning it into a lumpy, crumbly texture, completely unusable. Prefer gel food coloring.

  • Sprinkles
  • Mini chocolate bunnies, make your own with a chocolate mold. I use the Candy Mould Mini Bunny & Carrot from Wilton.
easter cakesicles bites

How to make cake popsicles:

This is a step-by-step tutorial to help you 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.

brownies in process

Cakesicle coating (shells)

Over a double boiler, melt the white chocolate. (The microwave doesn’t work well with white chocolate as it can quickly burn).

Spoon melted chocolate into each cavity of the 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.

cakesicles in process

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,).

brownie cakesicles in process

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.

cakesicles with decoration

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions at the end of this post.

Tips

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.
2 easter cakesicles on a baking paper with sprinkles

FAQs 

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.

easter cakesicle with a pink ribbon around the stick

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.

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Easter Cakesicles

  • Prep time: 1 hour
  • Cook time: 15 minutes
  • Serves: 8

These Easter Cakesicles are a fun way to celebrate your Spring or Easter holiday and a great alternative to traditional chocolate eggs.

Ingredients

Brownies (cake filling)

  • 100 g (3.5 oz) chocolate, finely chopped, 50% cocoa content
  • 75 g (2/3 stick) unsalted butter
  • 100 g (1/2 cup) fine sugar
  • 2 large eggs
  • 40 g (1/3 cup) all-purpose flour
  • 10 g (1.5 Tbsp) Dutch Process cocoa powder
  • 1 tablespoon sour cream, full fat

Shells

  • 400 g (14 oz) white chocolate

Decoration

  • colored chocolate
  • food coloring for pink chocolate- optional
  • sprinkles
  • 8 mini chocolate bunnies

Equipment

  • cakesicle mini silicone molds (8 cavities)

Method

Brownies (cake filling)

  • 1)

    Preheat the oven to 180C (350F), fan off. Line a 6in cake pan, set aside.

  • 2)

    Melt the chocolate and butter – in a double boiler or microwave . Set Aside

  • 3)

    In a bowl, whisk eggs and sugar.

  • 4)

    Add the flour, cocoa powder and stir.

  • 5)

    Add the melted chocolate and stir with a spatula.

  • 6)

    Pour into the prepare cake pan and bake for 15-20 minutes until lightly crusty on the top but still a soft heart.

  • 7)

    Allow to cool completely inside the pan.

  • 8)

    When the cake is completely cool, place it in a bowl and break it into pieces and crumble it with your hands. I recommend using gloves at this stage.

  • 9)

    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)

  • 1)

    Over a double boiler, melt the white chocolate. The microwave doesn’t work well with white chocolate.

  • 2)

    Spoon melted chocolate into each cavity of the cakesicle silicone molds, 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.

  • 3)

    Insert a popsicle stick through each slit a quarter through the cavity.

  • 4)

    Place the molds in the freezer for 5-10 minutes to allow the chocolate to set or 15-20 minutes in the fridge.

  • 5)

    Once set, remove from the freezer. Add a second layer of melted chocolate on the side only. It will strengthen the sides. Let set (freezer or fridge).

Filling and Assembly:

  • 1)

    Pack firmly the cake into each cavity of the mold, being careful not to press too hard or the chocolate may crack. Make sure that the cake fills every part of each cavity, including all around the stick. And ensure the top is level.

  • 2)

    Spread melted white chocolate over top of cake to create even layer. Make sure to cover every corner. Use a palette spatula if necessary to get rid of any excess chocolate.

  • 3)

    Place the molds in the fridge for 25-30 minutes or until the chocolate is set (or 15 minutes in the freezer).

  • 4)

    Gently remove the cakesicles from the molds and place them on a sheet of parchment paper. (Don’t push too hard on the stick).

Decoration

  • 1)

    Melt the pink chocolate and pour in a piping bag. Cut the tip and drizzle (zig-zag) on the cakesicles. See blog post, section ingredients for different options to have colored chocolate.

  • 2)

    Add sprinkles and chocolate bunny straight away so they stick to the chocolate when it sets. If needed, add a bit more melted chocolate to attach the bunny.

Notes

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– The yield this recipe makes will vary based on the size of mold you use. Mine, each cavity Size: 6.8 x 3.5cm Approx (2.6 x 1.4 in).

– Storage: In an airtight container at room temperature for 3-4 days

– I used a Aluminum Cake pan to bake the brownies.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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