Christmas Cakesicles

CAKE

1. Combine all ingredients in a mixing bowl.

2. Using a whisk, mix on slow speed for 1 minute. Scrape bowl.

3. Mix for a further 3 minutes on slow speed.

4. Deposit into paper lined baking tin.

5. Bake at 175°C until baked through.

6. Transfer to a wire rack to cool.

SUGAR SYRUP

1. Bring sugar and water to the boil.

2. Remove from heat.

3. Lightly brush over cooked mudcake while it is still warm, reserving the rest for the cakesicles.

CAKESICLE FILLING

1. Break up the mudcake into a bowl.

2. Using a paddle, mix on slow speed for 1 minute. Slowly add sugar syrup until a dough forms.

ASSEMBLY

1. Spoon 1 tablespoonful of melted white chocolate into one cavity in the popsicle mould.

2. Paint it into a thin layer on the bottom and up the sides of the mold.

3. Immediately insert then remove a popsicle stick into the mould, to remove any white chocolate from that area.

4. Repeat creating white chocolate shells in your popsicle mould.

5. Pop the mould into the refrigerator and chill for 3-5 minutes until the chocolate layer hardens.

6. Scoop out 1 tablespoonful of the cakesicle filling and press it into the chocolate shell, leaving at least 0.2cm of space at the top for the additional layer of chocolate.

7. Repeat filling all the popsicles.

8. Spoon about a teaspoon of white chocolate over top and spread it out thin.

9. Use an offset spatula to scrape off any excess white chocolate.

10. Repeat covering all the cakesicles and chill for about 2 minutes until the chocolate layer hardens.

11. Unmold the cakesicles and decorate with sprinkles and sanding sugar.