Fun Red Velvet Valentine's Day Cakesicles Recipe: Love on a Stick by Chef Gigi

These Valentine's Day cakesicles are so much fun to make and eat! Delicious red velvet cake mixed with cream cheese frosting encased in pastel-colored candy melts and decorated with heart sprinkles. That screams love (on a stick) to me. 

The moist red velvet cake is made with flour, sugar, cocoa powder, baking soda, an egg, vegetable oil, buttermilk, white vinegar, vanilla and red food coloring. The creamy cream cheese frosting has just four ingredients: cream cheese, butter, powdered sugar and vanilla. Both are easy to mix up and prepare for this glorified cake pop recipe. 

You will need cakescicle molds for this cake pop dessert recipe. You can use a box mix or ready-made cake mix and frosting instead of making them from scratch. The cake-to-frosting ratio should be about six to one in volume; 3 cups crumbled to a 1/2 cup frosting works well. You should add more or less frosting to achieve your perfect consistency. The ideal texture is reached when you can easily manipulate the mixture into a ball, and it holds shape. Be sure to use candy melts or chocolate for the outer coating. If using chocolate, you will need to temper it, which is a process. For easier cleanup, work over a plastic or paper-lined surface. 

You can wrap these individually in plastic wrap or put them into a box or tin for a fun food gift. Happy Valentine's Day!

Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 Minutes
Total Time: 1 hour
Servings: 16

Ingredients

Red Velvet Cake

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 3/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1/2 teaspoon red gel, food-safe coloring

Cream Cheese 

• 1/2 cup cream cheese, at room temperature
• 1/3 cup butter, at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Cakesicles

• 16 ounces candy melts, white or pink
• 8 ounces candy melts in desired opposing colors, for garnish
• assorted sprinkles

Here is how to make it:

1. To make the red velvet cake, preheat oven to 325 degrees F and line a sheet pan with parchment or a Silpat baking mat. In a large bowl or the bowl of your stand mixer, whisk the egg, buttermilk, oil, and vanilla together until blended. Add the sugar, flour, cocoa powder and salt and mix for about 1 to 2 minutes. Add red food coloring and mix until the batter is the shade of red you prefer. In a small bowl, pour the white wine vinegar over the baking soda, mix it together and then quickly pour it into the batter. Mix to incorporate. Pour into the prepared sheet pan and bake for 20 minutes or it springs back.
2. To make the cream cheese frosting, in a small bowl, beat the cream cheese and butter until smooth and silky. Add powdered sugar and vanilla and mix slowly until the powdered sugar is incorporated. Turn the mixer on medium-high and beat for 2 to 3 minutes until nice and fluffy.
3. To make the cakesicles, in a medium-sized bowl, rub the cooled cake between your fingers until it is all crumbs. Add frosting and mix together with your hands to combine. About 1/2 cup of frosting for every 3 cups of cake crumbs. You'll know it's right when you can easily roll the mixture in a ball, and it holds its shape. Set aside in the refrigerator.
4. Melt candy melts or temper chocolate and pour into the cakesicle molds. Tip mold upside down over the bowl to get rid of any excess. Be sure to move the mold around, and coat the sides. Put craft sticks into the mold and then place them in the fridge for a few minutes to set for about 5 minutes. Repeat if necessary.
5. Once set, remove from the fridge and start gently ( try not to crack the cold candy melt), pressing the cakesicle mix into the mold. Carefully push some underneath the craft stick, filling the cavity. Don't overfill; leave about a 1/4-inch gap at the top for more candy melt.
6. Check candy melts and slowly reheat them if needed. Pour a thin layer over the back of the cakesicles to seal them. Slide a clean ruler or palette knife across the mold to smooth out the back and remove any excess. Place in the fridge for an additional 10 minutes. Gently unmold the cakesicles and decorate using leftover candy melts, sprinkles and edible glitter! 

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