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Giant Cakesicle

There’s no melting risk with this vanilla cake!

Is there anything better than a popsicle in the summer? They’re an icy cool treat to beat the heat, packed with yummy fruit flavours, and then they start melting and dripping all over you. Wait what? Nobody likes being a sticky mess, and that’s why this summer, CAKESICLES are the way to go!

This happy smiling cakesicle started off as 24lbs of my Ultimate Vanilla Cake dyed a perfect summery coral. It gets stacked and filled with velvety Italian Meringue Buttercream before getting a signature fondant drip in mermaidy hues, a subtle sprinkling of an exclusive Sweetapolita blend, and of course an adorable smiling face :)

Watch me cake it up a notch on my YouTube channel here!

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Baking The Cake:

-24lbs Yo’s Ultimate Vanilla Cake

-orange gel food colouring

-pink gel food colouring

Icing The Cake:

-2x Yo’s Famous Italian Meringue Buttercream

-2x Simple Syrup

Decorating The Cake:

-3lb Teal Fondant

-2lb Purple Fondant

-2.5lb White Fondant

-2oz Coral Fondant

-2oz Black Fondant

-Sweetapolita Sprinkles

-Clear Piping Gel

Item Name:	Availability:
2 9x13" Cake Pans
2 11x15" Cake Pans
Simple Syrup Bottle	Add to Cart -
Circle Cutters	Add to Cart - $19.99
Serrated Knife
Large Straight Spatula	Add to Cart -
Large Offset Spatula	Add to Cart -
Fondant Smoother	Add to Cart -
Xacto Knife
Wooden Stick

Preparation

Bake Your Cakes

Dye your batter coral with a blend of orange and pink gel food colouring before dividing 5lbs into each 9x13” cake pan and 7lbs into each 11x15” cake pan. Bake at 350 degrees for 1 hour 30 minutes and 1 hour 40 minutes respectively.

Level Down & Layer Up

Level each of your cakes, removing caramelization from the bottom and sides. Create 2 layers from each cake.

Stacks On Stacks

Stack and fill your cakes, with the larger ones at one end, and smaller at the other, layering them as one piece. Chill for 20 minutes

Note: To see my stacking game watch here

Carve It Up

Round out the corners and edges of your cake, and trim the sides, leaving it wider towards the bottom of your cakesicle.

Note: To see how I carved my ‘sicle watch here

Crumb Coat → Ice

Crumb coat your cake with Italian Meringue Buttercream. Chill for 20 minutes before icing your cake with more buttercream and chilling once more.

Stick It

Using a piece of wood from the craft store (don’t worry, dowels are made of the same thing!) score the corners to round them out, use an emery board to smooth everything, and clean thoroughly.

Dipped In Fondant

Thinly roll out your teal fondant, and drape it over your cake. Smooth the edges in place with a fondant smoother, and use an xacto knife to cut a drip like pattern from the top. Insert your stick to drape the fondant over it, and smooth in place before replacing with a cakeboard. Patch your buttercream where needed, and chill your cake.

Note: You can watch me do this here

Double Dipped

Roll out your purple fondant, and lay it across the middle of your cake before cutting a drip pattern on both the top and bottom. Patch your buttercream where necessary and chill once more.

TRIPLE Dipped!

Lastly, roll out your white fondant, laying it across the top of your cake, and smooth it over the edges and top with a fondant smoother. Once more, cut a drip pattern from the bottom edge.

Serve Face

Cut out circles of black fondant for your cakesicles eyes, as well as a mouth. Cut 2 larger circles of coral fondant for cheeks. Attach with some piping gel to the lower half of your cake.

Sprinkled With Love

Brush the bottom of the white section of your fondant with piping gel before gently pressing in handfuls of sprinkles.

Finishing Touch

Reinsert your popsicle stick, and repair any cracks to the fondant with a fondant paste (fondant mixed with food grade alcohol)

Congratulations!

If all went well, you should see something that looks like this...

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