Chef Keshree’s Cakesicles

Frosting

Ingredients

150g unsalted butter – softened
250g icing sugar – Sifted
1T milk
1/2t Vanilla extract

Method

1. Beat the butter for 5 minutes. Add in the sifted icing sugar in 2 additions, beating for 5 minutes after each addition.
2. Add in the milk and vanilla extract. Beat for an additional 2-3 minutes.

Chocolate Coating

Ingredients

4 slabs white chocolate
A few drops of food colouring
Sprinkles
Fondant flowers

Method

1. Once the cake has cooled, use your fingers, and crumble the cake and set aside.
2. Add the frosting to the crumbled cake and mix until well combined. Set aside.
3. Place the chocolate in the microwave and heat for 30 seconds. 14.Add in a few drops of food colouring and mix till smooth and lump free.
4. Add a spoonful of the melted chocolate to the silicone mould and use a paint brush to spread the chocolate around the mould.
5. Pop an ice cream stick through the opening to clear any excess chocolate.
6. Place the mould in the fridge for 3-5 minutes. Just long enough for the chocolate to harden.
7. Fill the mould with the cake and icing mixture. Press down to ensure all gaps are filled.
8. Insert an ice cream stick through the opening and push it in till halfway.
9. Place a layer of chocolate on top and use an offset spatula to smooth out the top and clean up the edges.
10. Place the filled mould in the fridge for 10 minutes to allow the chocolate
11. Remove the Cakesicles from the mould and decorate with sprinkles and fondant flowers.

Tips to focus on

Madeira cake

1. Base for several bakes including tiered cakes and birthday cakes
2. Why we use madeira cake as the base
3. Creating structure in the cake
4. How to create a flat top
5. And what to do if you have peaking

Cakesicles

1. Melting chocolate
2. Getting a thin layer
3. Consistency of cake filling
4. How to create a cakesicles
5. Quick and easy ways decorate cakesicles