These Mardi Gras Cakesicles are so much fun to make and the next evolution of cake pops! The rum and chocolate cakesicles start life as simple chocolate cake, and are then molded into shape and coated in white candy melts and purple, green, and yellow sprinkles! They’re a delicious rum dessert for Fat Tuesday!
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Mardi Gras Cakesicles
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Since Mardi Gras and rum go together like peanut butter and jelly, you know it’s a must that you make some type of delicious rum dessert to celebrate the holiday!
And to get in on the latest dessert trend, you have to try making these chocolate and rum Mardi Gras Cakesicles!
If you’ve made cake pops before you’re one step ahead, as the filling is the same – crumbled cake mixed with frosting to form a dough.
However, whereas you would put the cake pops onto lollipop sticks, dip into melted candy or chocolate, and then decorate.
With cakesicles you coat the mold with the melted candy first, add the popsicle stick, let it set, then press in the cake dough, and then top with more melted candy. Once hardened, you remove from the mold and decorate as you wish.
If you love cake pops, you are going to LOVE cakesicles!
Ingredients & Equipment Used In This Recipe
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.
- Chocolate Cake Mix – the usual additional ingredients are changed to butter, milk, and eggs to enrich the cake mix. While a box of cake mix can make 24 cupcakes, we only used 12 in the cakesicles. Alternatively, you could use ready-made chocolate cupcakes or even a whole chocolate cake.
- Chocolate Frosting – this is used to mix with the cake crumbs to form the cakesicles. Canned frosting is just fine, but if you want to make your own batch from scratch, feel free.
- Rum – this is added after the cakes are cook and crumbed, so can easily be left out if you want to make these Mardi Gras cake popsicles for kids or non-drinkers.
- White Candy Melts – or white melting chocolate/almond bark.
- Silicone Cake Popsicle Mold – to help form the cakesicles!
- Popsicle Sticks – the flat wooden type.
- Cookie Sheet with a Wire Rack
- Disposable Piping Bag – or you could use a plastic food bag with the corner snipped off.
- Mardi Gras Sprinkles – a mix of gold/yellow, purple, and green.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Mardi Gras Recipes
Looking for more Mardi Gras recipe inspo? Check these out next:
- Mardi Gras Monkey Bread Recipe – A King Cake Twist!
- How To Make Beignets At Home for Mardi Gras!
- Gorgeous Mardi Gras Layer Cake
How Do I Make Mardi Gras Cakesicles?
Just check out the printable recipe card below with full ingredients, instructions, and demonstration photos.
- 1 box of chocolate cake mix*
- 1¼ cup whole milk
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup chocolate frosting
- 3 Tbsp rum, optional
- 2 (12oz) bags of white Candy Melts or white melting chocolate
- Mardi Gras Sprinkles
- Preheat the oven to 180C/350F/Gas 4 and line a cupcake pan with 24 liners. This recipe uses 12 cupcakes, so use the other 12 for something else! Or make even more cake pops!
- Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.
- Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters full.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely
- Once the cupcakes have cooled, remove 12 of them from their cupcake liners and crumble into a sand-like texture into a large mixing bowl. Use the remaining cupcake in another recipe.
- To make the cakesicle dough, add the rum if using and the chocolate frosting - a little at a time. You can always add more but not take it away. Use your hands or rubber spatula to bring the mixture together to form a dough.
- Wipe your mold clean with paper towels to make sure they are dust-free. TIP: Wash with hot water then dry before using as this keeps the mold warm while spreading the melted candy and can help to prevent cracking.
- Place the candy melts into a microwave-safe bowl, and microwave for 30-second intervals, stirring each time until the candy is completely melted and smooth. Alternatively, follow the directions on the package.
- Spoon 1 to 2 tablespoons of the melted candy into one of the mold cavities and move around to ensure that the bottom and all four sides are coated. Use a scraper to remove any excess candy that has dripped on the top of the mold.
- Push a popsicle stick into the bottom of the mold, about one-quarter of the way in. It will be pushed in further later on.
- Place the mold into the fridge for about 10 minutes until set and hardened. Check to make sure that there are no areas around the base and sides that have been missed, and if there are you can add another layer of melted candy as before and place it back in the fridge to set.
- Take 1-2 tablespoons of the cake mixture and carefully press into the mold, making sure to get it pressed in under and around the stick, and being careful not to break the candy coating. Once you have got enough of the cake dough around the stick, fill in the rest of the mold, pressing in well.
- Push the sticks further into the mold - about half-way, and re-press the cake dough into the mold as required.
- Remelt the candy and spoon 1-2 tablespoons on top of each cakesicle and spread to completely cover each one. Use a scraper again to remove any excess melted candy to leave nice clean edges.
- Place mold back into the fridge for another 30 minutes.
- Carefully remove the cakesicle from the mold by pushing out and lifting to make sure the stick comes with it.
- If you find the candy coating has broken away - which can happen at the base of the cakesicle, simply "repair" it by adding more melted candy.
- Place the cakesicles onto a wire rack over a baking sheet.
- Transfer some melted candy into a piping bag and drizzle lines onto each cakesicle.
- Sprinkle with purple, yellow/gold, and green Mardi Gras Sprinkles and leave to set for a few minutes before serving.
- Enjoy and Laissez Le Bon Temps Rouler!
*Alternatively use 12 chocolate cupcakes.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 139mgSodium: 147mgCarbohydrates: 26gFiber: 0gSugar: 22gProtein: 6g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Garlic Parmesan Shrimp with Roasted Garlic Dip
- Main Dish: Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
- Side Dish: Mashed Sweet Potato
- Beverage: Frozen Mango Margaritas
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!