Beacon Easter Cakesicles | Golden Cloud

Serves: 6-8  
Time: 1 hour 30 minutes
Recipe by Thando Manyoni

Delight your friends and family this Easter with our scrumptious Beacon Easter Cakesicles! These enchanting treats feature a moist and flavourful cake core, lovingly coated in a rich Beacon chocolate shell. Adorned with festive decorations and a touch of pastel magic, these irresistible cakesicles will bring joy to every Easter celebration. Get ready to hop into the world of delectable indulgence with this easy-to-follow recipe!

Ingredients:

Chocolate Cake:

• 250g Golden Cloud Chocolate Cake Mix
• 50ml sunflower oil
• 100ml water
• 1 large eggs

Carrot Cake:

• 250g Golden Cloud Carrot Cake Mix
• 50ml sunflower oil
• 100ml water
• 1 large eggs

Vanilla Cake:

• 250g Golden Cloud Vanilla Cake Mix
• 50ml sunflower oil
• 100ml water
• 1 large eggs

For the Cakesicles:

• 1 sheet chocolate cake
• 1 sheet carrot cake
• 1 sheet vanilla cake
• 1 cup chocolate buttercream
• 6x 80g Beacon Heavenly Ivory Cream
• Pastel pink food coloring
• Pastel yellow food coloring  
• 8 holder cakesicle silicon moulds
• 24 popsicle sticks
• 1 cup pastel pink royal icing
• 1 cup pastel yellow royal icing
• 1 cup white royal icing
  6 Beacon Hens Eggs
• Sprinkles and cake decor

Method:

1. Preheat the oven to 180C and prepare three baking sheets  
2. Place the Golden Cloud chocolate cake mix into a large bowl.
3. In a jug, whisk together the oil, water and eggs. Make a well in the centre of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
4. Pour the mixture on the baking sheet and spread.
5. Repeat this process for all the cakes.
6. Place the trays in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely.
7. Crumble the prepared cake sheets into fine crumbs in three separate bowls. Divide the buttercream amongst the cakes and incorporate until the cake holds together if squeezed.
8. Melt the chocolate in a bowl using the microwave, heat and in 30 seconds intervals, stirring between each time. Divide into 3 separate bowls, and colour the one bowl pink and the other yellow.
9. Spoon one tablespoon of chocolate into each cavity of the cakesicle moulds and paint it along the sides and bottom of the mould making sure that the opening when the popsicle stick enters, remains clear
10. Chill in the freezer for 3-5 minutes, paint second layer and chill again.
11. Press the cake mixture into the moulds leaving a small space at the top for a final layer of chocolate.
12. Insert a popsicle stick halfway into the cakesicle
13. Spoon a teaspoon of chocolate over the top and spread it out thin. Use an offset spatula or knife to scrape off any excess white chocolate. Repeat this process, filling all cavities and mixing the chocolates and cake flavours as preferred
14. Chill in the fridge until set then unmould.
15. Decorate with the different coloured royal icing over the cakesicles in a zigzag pattern, top with a mixture of crushed whole hens’ eggs, sprinkles and cake décor