What to do with all those cake scraps you get from trimming layer cakes…too good to through out but not very pretty piled up in a bowl on their own. (Although my husband has done just that, added milk and eaten it like cereal plenty of times until he found that to be not super scale friendly.) Don’t throw them away-Make cakesicles! The perfect easy way to spruce them up and make them look pretty enough to give away as a gift or use for a fun occasion! All you need is a silicone cakesicle/popsicle mold, which are very inexpensive and easy to find, some colored melting chocolate like candy melts, and a very small amount of cake scraps and leftover frosting, and decorating possibilities are endless! In Summertime when I tend to make my key lime, rum, and coconut cake I love to use those scraps and leftover coconut rum buttercream in these beachy style cakesicles decorated with white chocolate shells and graham cracker sand. So cute and perfect for a pool or beach day with friends or a summer treat gift box…if you can resist eating them first that is!
- 1/2 cup leftover key lime rum and coconut cake scraps (or cake flavor of choice)
- 2 or 3 tablespoons leftover frosting (I use rum and coconut buttercream for this)
- 1/3 cup blue candy melts
- 1/4 cup white chocolate or white candy melts
- Silicone 4 cavity cakesicle mold & popsicles sticks
- 1 inch seashell candy mold
- Graham cracker crumbs for sprinkling and serving
For Candy Shells:
Melt white candy melts for 20 seconds in microwave safe dish and stir until smooth. If chips haven’t completely melted put back in microwave another 5-10 seconds.
Spoon melted white candy melts in seashell candy molds, filling to the top of each. Let sit a few minutes to harden (you can speed this up by putting in the fridge if needed) then remove candy shells from molds and set aside.
Melt the blue candy melts in the microwave same as the white melts, stirring until smooth.
Add a generous spoonful in each cavity of a silicone cakesicle mold, then use the back of a spoon to spread as evenly as possible around the bottom and sides coating all the way up to the top of the edges. Add a little more of the candy melts if it seems to thin, as you want the coating to be thick enough to hold the filling without cracking.
Insert a popsicle stick through the base of each cavity and remove to clear the slot of any candy melt drip before it hardens so that it doesn’t cause cracking in the base when you re-insert the popsicle stick later. Let the candy melt base sit a few minutes to harden or add to the fridge to set even more quickly.
While the candy melt cakesicle bases are firming up, get the filling ready. Add leftover cake mix to a small bowl, add in a couple tablespoons of frosting to start and mix to combine well. If it seems a little dry, stir in another tablespoon of frosting until you achieve the right balance of moisture. Mixture should be moist enough to stick together without being too soggy.
Add a generous spoonful of cake mixture to each cavity pressing to spread evenly over throughout the space to each corner and to level on top.
Insert the popsicle stick back into the slot at the bottom, pressing about a third of the way up the cake mixture. Pat the cake mixture down on top of that section to make sure the popsicle sticking secure and not too loose.
Reheat the remaining blue candy melts if already hardened from sitting, (another 10 seconds or so in the microwave) stir, and spread evenly on top of the cake mixture in each cavity, working quickly as the candy melt will start setting rapidly after it makes contact with the cooler cake mixture. Spread evenly over the entire surface of each cavity, taking care completely cover up around all the edges but not to go over the sides. (I’ve learned the hard way that going over the sides when applying makes for a very messy backside of the cakesicles.) Put in the refrigerator to cool and firm up about 30 minutes.
When set and hardened, remove cakesicles from molds. Melt a very small amount of white chocolate or white candy melts and place graham cracker crumbs in a dish. Drizzle white chocolate over a section of each cakesicle in whatever style pattern you like and add an extra dollop wherever you want to place the seashells. Add your seashells to the white chocolate dollops while it’s still melted so the seashells adhere once the chocolate hardens. Sprinkle graham cracker crumbs over the white chocolate drizzle as desired also while the white chocolate melted so the crumbs stick as well.
Fill a plate or platter with graham cracker crumbs to look like a bed of sand, if desired, and place cakesicles on top.
Like this recipe or have a question? Please feel free to leave a comment below!
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