In this post I’ll show you how to make Soccer-Themed Cakesicles. These cakesicles and the cake pops were the first treats to “disappear” at our two soccer-themed birthday parties. Cakesicles are a fun and creative dessert that combine elements of cake and popsicles. They are typically made by molding cake crumbs and frosting into popsicle-shaped molds. Kids just love these desserts as they are visually appealing, delicious and super easy to eat! 

Make sure to check out all the soccer-themed posts on my website to see lots of soccer-themed dessert ideas, party games, snacks, decorations and much more!

Alternatively, if you want to customize cakesicles and other desserts using printed designs, you can check out the soccer designs available in my Shop:

Ingredients/Supplies (30-35 cakesicles)

• 750 g (1.7 lbs) moist chocolate cake / cake scraps; follow the directions in this Moist Chocolate Cake recipe to make your cake (use half of the ingredients listed in the recipe) 
• 250 g (~ 1 cup / 0.5 lbs) frosting; I used raspberry cream cheese buttercream 
• 600 g (1.3 lbs) white candy melts 
• for the green & white cakesicles: green oil-based food colouring
• for the white cakesicles with the soccer hexagon pattern: white fondant, black fondant, small 2.5 cm (1’’) hexagon cutter, a fondant rolling pin, powdered sugar or cornstarch for dusting the surface
• a small flat paint brush 
• popsicle silicone molds – I used  4.5 cm x 6.9 cm (1.5’’ x 2.7’’ ) popsicle molds for the white cakesicles with the hexagon pattern and 4.7 cm x 9 cm (1.85’’ x 3.55’’ ) molds for the green & white marbled cakesicles 
• 30-35 wooden sticks, for smaller-sized cakesicles

Directions

Crumble the moist chocolate cake into a bowl. Add the frosting and mix to combine. The easiest way to blend everything together is to use your hands but a mixer can be used as well. 

To make the chocolate shell we’ll use the candy melts (i.e. chocolate that is already tempered), the silicone molds and the flat paint brush. 

Start by melting the candy melts in a microwave-safe bowl. Melt it in three 30-second increments, stirring after each; then reduce the time to 10-second increments, stirring after each, until the candy melts reach a temperature of 42°C (107°F). 

Allow the chocolate to cool at room temperature to 32-33°C (89-91°F) before you start working with it. 

Painting White Chocolate into the Popsicle Molds

Spoon two teaspoons of melted chocolate into each cavity. Use the flat paint brush to brush the chocolate on the bottom and sides of the mold cavity.  

Tap the mold a few times on your counter / work surface to smooth out the chocolate an release any air bubbles. 

While the chocolate is still wet, insert a popsicle stick 2-3 times, then remove it. This will ensure the chocolate doesn’t cover the hole. 

Place the mold into the freezer for 1-2 minutes or in the fridge for 5 minutes, just until hardened. 

Remove the mold from the freezer/fridge and allow it to come to room temperature. 

Repeat the steps to paint another layer of white chocolate especially on the sides of each cavity. This time, spoon the melted chocolate into the cavity and paint one cavity at the time as the chocolate will harden much faster. Note that if your chocolate / candy melts started to harden, you need to pop them in the microwave for 10 more seconds until the temperature reaches 32-33°C (89-91°F) again. 

Insert the popsicle stick so it is a little more than halfway in. You can remove it before letting the chocolate harden again. However, I found it easier to insert it and leave it in (after the second coat, or even after the first coat); that way there is no risk of the bottom part of the cakesicle breaking once you push the popsicle stick in. 

Chill for a few more minutes until the chocolate hardens. 

Filling the Popsicle Molds

Add a tablespoon of the cake & frosting mixture into the candy shell. Press it slowly and ensure you leave a bit of space on top to add more melted chocolate. 

Add 1-2 more teaspoons of melted chocolate on top and spread it into a thin layer.  Gently tap the mold on your counter/work surface so that you have a nice flat surface. 

Place the cakesicles into the refrigerator or freezer again, until the chocolate hardens. 

Remove them from the fridge/freezer, let them come to room temperature and remove them from the silicone mold. 

Decorating the Soccer-Themed Cakesicles

Dust your work surface with powdered sugar or cornstarch to ensure the fondant does not stick to it. Use a fondant rolling pin to roll out the black and white fondant about 1/3 cm (1/7’’) thick . Cut out black and white hexagons using the hexagon cutter.

Place the fondant hexagons on the cakesicles, using a bit of water to attach them. You can create the pattern shown in the picture below or any other pattern. 

Green & White Marbled Cakesicles

Another option is to make these green & white marbled cakesicles. The green look goes very well with the soccer theme and the other green and white desserts and decorations. 

To make the green & white marble / swirl chocolate, melt the white candy melts following the same steps as above. Then, add 2-3 drops of green oil-based food colouring. Stir 6-8 times until you get the marbled effect. Do not over mix as the marbled effect will go away and you’ll just end up with light green cakesicles. 

Lastly, follow the same steps as above to paint the silicone mold cavities, fill the molds and remove the cakesicles from the molds. 

Tips:

• Don’t melt too much chocolate at once as you will likely have to re-heat it in the microwave. This means that you’ll also have to mix it and you’ll lose the marbled effect. 
• If you need to refrigerate the cakesicles, place them in a cardboard box to limit the amount of moisture that the cakesicles might attract from the refrigerator. Then, let them come to room temperature before serving them. 

Video – Soccer-Themed Cakesicles

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