Blue Raspberry Cakesicles

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    982
based on 2 ratings

These raspberry cakesicles are miniature desserts made by moulding a mixture of vanilla and raspberry cake into popsicle shapes, inserting a stick, and dipping them in blue candy melt. The cakesicles are then decorated with colourful sprinkles, creating a fun and playful treat. The combination of vanilla, raspberry, blue candy melt, and sprinkles results in a delicious and visually appealing dessert, perfect for any occasion or as a sweet snack. Candy melts are available to buy online or at cake decorating supplier shops.

recipe updated May 12, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    285 g
  • Caster sugar icon
    Caster sugar
    135 g
  • Vegetable oil icon
    Vegetable oil
    30 g
  • Buttermilk icon
    Buttermilk
    30 g
  • Egg icon
    Egg
    2
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • All purpose flour icon
    All purpose flour
    135 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    200 g
  • Milk icon
    Milk
    1 tablespoon
  • Blue sprinkles icon
    Blue sprinkles
    as needed
  • White sprinkles icon
    White sprinkles
    as needed
  • Raspberries icon
    Raspberries
    100 g
  • White candy melts icon
    White candy melts
    250 g
  • Blue candy melts icon
    Blue candy melts
    400 g

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Piping bag
  • kCook icon Round pan - 20cm (8")
  • kCook icon Heatproof bowl
  • kCook icon Popsicle mold
  • kCook icon Highball glass

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease a tin and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Mix - 3 minutes, speed 3
  7. Then add the next ingredients
  8. Mix and then scrape the bowl – 2 minutes, speed 2
  9. Then add the next ingredients
  10. Mix – 1 minute, speed 1
  11. Remove the bowl from the machine
  12. Fold the raspberries into the mixture
  13. Transfer the cake mixture into the tin and level with a spatula
  14. Bake until a skewer inserted comes out clean – 30-35 minutes, 180ºC
  15. Remove from the oven and let cool in the tin – 10 minutes
  16. Transfer to a cooling rack and let cool completely
  17. Trim the top and the sides of the cake to remove any hard crusts and set aside
  18. Making the buttercream:
  19. Clean the appliance bowl and fit the K-Beater
  20. Add the ingredients into the appliance bowl, fit the splashguard
  21. Mix and then scrape the bowl – 2 minutes, speed 4
  22. Mix – 30 seconds, speed Max
  23. Crumble the cooled raspberry sponge cake into the appliance bowl
  24. Mix until combined – 10 seconds, speed Min
  25. Spoon the mixture into each cakesickle mould until full and smooth out
  26. Gently slide a popsicle stick a little more than halfway into the cake
  27. Chill in the freezer until firm – 30 minutes
  28. Making the white coating:
  29. Line a work surface with parchment paper
  30. Add the ingredient into a heatproof bowl
  31. Heat in a microwave until melted, stirring every 30 seconds to prevent burning
  32. Pour the melted mixture into a tall glass
  33. Remove two cakesicles from the freezer and then from the mould
  34. Dip into the white candy melts until coated
  35. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  36. Hold for a minute to allow the coating to semi set
  37. Place on the parchment paper and set aside
  38. Making the blue coating:
  39. Add the ingredient into a clean heatproof bowl
  40. Heat in a microwave until melted, stirring every 30 seconds to prevent burning
  41. Pour the melted mixture into a clean tall glass
  42. Remove three cakesicles from the freezer and mould
  43. Dip into the blue candy melts until coated
  44. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  45. Hold for a minute to allow the coating to semi set
  46. Place on the parchment paper and set aside
  47. Making the marble coating:
  48. Carefully pour a small amount of the melted white candy in a zig-zag pattern over the remaining melted blue candy
  49. Remove remaining cakesicles from the freezer and mould
  50. Dip into the marble candy melts until coated
  51. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  52. Hold for a minute to allow the coating to semi set
  53. Place on the parchment paper and set aside
  54. Add the leftover melted candy into a piping bag fitted with a small round tip and drizzle over the cakesicles
  55. Quickly decorate with sprinkles to allow them to stick before the candy melt sets
  56. Serve
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