Pinktober Cakesicles

What do you write when you cannot find the words, yet there is so much to say? This month’s blog theme has hit home hard, as I am sure it will for everyone. Every two minutes someone in the UK is diagnosed with cancer, of which the most common type is breast cancer. Something that can change your entire life within minutes, and have an ever-lasting impact.

The experience of watching a family member or friend go through such a life-changing event can be equally as destructive for your soul as it is enlightening for your heart and your future. It highlights the light and courage of those who battle through the disease, who let their faith be bigger than their fear, while at the same time bestowing upon you the most important responsibility of being a pillar of strength to those who need and deserve it most. My grandmother overcame this feat with dignity and grace, only to be taken from us to another cause some months later. I can still remember the fear in my mother’s eyes as she prayed and hoped for my grandmother to suffer less and have a moment of peace. After all, that’s all you can do, have faith and take each second and day as it comes.

My cakesicles for Breast Cancer Awareness month feature the Vintage Rose Gold mix and the iconic breast cancer pink ribbons, to show my support and solidarity for all the incredibly strong women who are currently fighting this disease, and to remember all the beautiful ladies who are no longer with us. The beautiful metallics in this sprinkle blend perfectly complemented the pink hues and seemed like a fitting tribute to such an incredible cause.

To all you strong and beautiful women facing this battle, let your heart and your spirit be stronger than anything that may be thrown at it - “Cancer can touch you, but not your soul; neither your thoughts, nor your heart.” We salute you, and we will fight with you.

Cakesicle Tutorial

Yield: Makes 14 cakesicles

Prep Time: 30 mins 

Freezing Time: 30 mins

Decorating Time: 30 mins

To make these cakesicles you will need:

  • Mini ice-cream silicone moulds (with 14 cavities)
  • Ice-cream sticks
  • 2 large bowls
  • 1.12 lbs (500g) of your favourite cake or cake scraps
  • 3.6 oz (100g) of your desired buttercream
  • 1.12 lbs (500g) good quality white chocolate 
  • 1tbsp vegetable oil
  • Pink candy colouring
  • 4oz. Vintage Rose Gold sprinkles
  • Small piping bag
  • White sugarpaste
  • Pink edible paint


Step 1: Prepare the cakesicle mix

Place your cake into a large bowl and break into crumbs. Add the buttercream and mix by hand until it all comes together into a ball. There’s no specification on what flavours to use, be as adventurous as you like! Here I used chocolate cake with a combination of peanut butter and chocolate fudge buttercreams

Step 2: Fill the cakesicle moulds

Use your hand or an ice-cream scoop to take even sized amounts of the mix and place into the silicone moulds until full. Be sure to press mixture right down so there are no gaps! Melt some of the white chocolate, dip the end of the popsicle stick into the chocolate, and then insert into each cakesicle in the mould. Freeze for 30 minutes.

Step 3: Dip the cakesicles

Prior to taking the cakesicles out the freezer, melt the white chocolate with the vegetable oil in a large bowl in 30 second bursts in the microwave. I strongly suggest using high quality white chocolate as it melts better and is so tasty! Colour as desired with the pink candy colouring, then pour the chocolate into a glass. Remove the moulds from the freezer one at a time, and demould each cakesicle individually, before dipping into the chocolate in the glass. Shake off any excess and place the cakesicle onto baking paper. Repeat until all have been coated.

Step 4: Decorate with sprinkles and ribbons

Using the excess white chocolate in the small piping bag, drizzle or pipe designs onto the cakesicles, add Vintage Rose Gold sprinkles and any additional decorations such as the pink ribbons. I made the pink ribbons a day ahead by rolling out some sugar-paste and cutting into thin stripes, before shaping into a ribbon and painting with pink edible paint. Alternatively you may use ready-made royal icing or fondant ribbons.

And there you have it, they’re all done and ready to eat! Enjoy straight away or place in the fridge in a plastic container or cake box for up to 4 days. Remove from fridge 15 minutes ahead of eating.

Enjoy and I hope you all loved the tutorial!

With love, Jaina x


  • Kerry

    Can you tell me what color you use for the dark pink on these cakecicles?

  • Katie

    So beautifully spoken.

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