First, measure out all of the cakesicle ingredients.
Then, combine the crumbled yellow cake and the room temp buttercream frosting in a large mixing bowl. Mix them together with a spatula until the mixture reaches a playdough consistency.
When the cake mixture is ready, grab some disposable gloves, the wooden popsicle sticks, and the oval popsicle mold.
Next, scoop the cake mixture into the popsicle molds until each one is ½ way full, making sure to pack it down so the cake is compact.
Then, insert a wooden popsicle stick into each cake pop.
Finish filling the popsicle mold with cake to the top, making sure the cake is compact. Pack the cake in and scrape away any excess so that the cakesicles are flat with the mold.
Then, transfer the cakesicles to the freezer and freeze completely flat for 3 hours. These cake pops have to be solid frozen for the next part of this process.
When the cakesicles are completely frozen solid, start on the candy coating by first combining the Turquoise Candy Melts and 2 tsp coconut oil in the candy melt pot. Continuously stir with a silicone spatula until candies are completely melted.
Once the candy is melted, immediately transfer it to a tall dipping container and let the chocolate cool down to 100°F.
Remove the cakesicles from the freezer and the mold right before dipping them into the chocolate.
Then, dip each cakesicle into the turquoise chocolate and let the excess chocolate drip off. Transfer the coated cakesicles to a parchment paper-lined small baking sheet.
Finally, refrigerate the candy-coated cakesicles completely flat for 15 minutes.
Chocolate seashells
First, combine the bright white candy melts and the coconut oil in the candy melt pot. Melt them together on high, while stirring continuously with a heat-resistant spatula.
Then, spoon the melted chocolate into the seashell silicone mold set on small baking sheets. Scrape the excess chocolate off with a cake spatula and tap the trays gently against the counter to remove any air bubbles.
Next, transfer the trays to the fridge or freezer, making sure to lay the molds completely flat. Let the chocolates sit in the fridge for 15 minutes or in the freezer for 5 minutes.
After the chocolate has hardened, carefully remove the chocolates from the silicone molds and use a small knife to cut away any extra chocolate from the edges.Try not to handle the homemade candies too much as the body heat from your hands can make the chocolate melt.
Lastly, use a food brush to brush the homemade chocolates with the Glitter Dust.
Chocolate mermaid tails
First, gather up all the necessary equipment and measure out all of your mermaid tail ingredients.
Next, get the candy melt pots ready, making sure to line one of the melting pots with a two-compartment silicone liner. Drop the colored candies into the separated sections and add in the coconut oil to each one.
While the candies and oil are melting together, make sure to stir each section frequently with a heat-resistant spatula until the candies have melted completely.
Then, set the mermaid tail silicone mold on a baking sheet to keep it flat. Use a saucier drizzle spoon to carefully transfer the melted candy into the mermaid tail molds. Tap the molds gently to remove any air bubbles.I like to mix the colors in the mermaid tails to give them a much more whimsical look.
Next, scrape off the excess melted candy using a cake spatula and then transfer the whole baking sheet either to the fridge or the freezer and sit the tray completely flat. Let the mermaid tails sit in the freezer for 5 minutes or for 15 minutes in the fridge.
When the chocolates have hardened completely, carefully pull the edges of the silicone mold to gently separate from the mermaid tail candies, then carefully pop the candies out from the molds.Remember, try not to handle the chocolate tails too much, your body heat can make the chocolates start to melt.
Then, carefully cut away any excess candy from the edges and move the candies to a cookie sheet or flat silicone mat
Finally, use the food brushes to apply the glitter dust to each of the mermaid tails.
Store candies in an airtight and rigid container.Read below to find out how long you can store these homemade candies.
Cakesicles assembley
First, combine the green candy melts and the coconut oil in the candy melt pot. Melt them together while stirring continuously with a heat-resistant spatula. Once completely melted, transfer the green chocolate to a pastry piping bag and tie it off with a bag tie.
Then, transfer some of the buttercream frosting to the candy melt pot, after it’s been rinsed and dried, and heat to a drizzling consistency while stirring. Then, transfer the glaze to another piping bag and tie it off with a bag tie.
Next, I like to separate my sprinkles into separate bowls by size: small, medium, and large.This makes it easier to apply them and customize the undersea aesthetic I’m trying to portray.
After removing the candy-coated cakesicles from the fridge, drizzle them with the green chocolate and the glaze, and immediately decorate with the sprinkles before the candy has a chance to harden.
Next, squeeze a small amount of chocolate on the back of each of the mermaid tails and immediately stick them to the top of the cakesicles. Repeat this process with the chocolate seashells.
These fully assembled mermaid cake popsicles can be stored in a rigid, airtight container.Keep reading to find out how long you can store these mermaid cakesicles.
Video
Notes
Candy Equipment Tips:
If you do candy dipping projects like this often, I recommend using these reusable silicone dipping cups instead of paper dipping cups.
I specifically like using Wilton’s candy melt pot over all other melting methods for anykind of candy-making project. This melting pot keeps the chocolate at the perfect temperature through the heating process without ever overcooking the chocolate. Plus it comes with a super easy clean up afterwards.