Red velvet cakesicles
 
 
Ingredients
  • 1 pack (400gms) white compound
  • ½ cup red velvet cake crumbs
  • 3 tbsp cream cheese frosting
Instructions
  1. Chop the white compound and melt it over a double boiler.
  2. In another bowl add in cake crumbs and the frosting. Using a spoon, combine both till all cake crumbs are well coated with the frosting. Set this aside.
  3. Place the cakesicle mould over a bigger tray and pour melted white compound in all the cakesicle cavities.
  4. Swirl the mould around to cover all edges with chocolate. Turn the mould upside down to get rid of any excess chocolate.
  5. Use an offset spatula to make sure all edges are covered.
  6. Push the ice cream stick in and out of the mould opening to make an indent. Do this for all cakesicle cavities.
  7. Store the mould in the refrigerator for 10 minutes or until set.
  8. After 10 minutes, repeat the coating process once more and set it in the fridge again for another 10 minutes.
  9. Bring out the mould and fill it with the cake and frosting filling. Make sure to push down the filling so that it is nicely packed. Insert the ice cream sticks in.
  10. Lastly, pour one last coating of white compound on your mould and using an offset spatula, get rid of the excess on the top and make clean edges.
  11. Let this set in the fridge again for another `10-15 minutes.
  12. Gently demould each cakesicle and decorate as you wish.
  13. Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/red-velvet-cakesicles/