Description
These Biscoff Cakesicles combine the rich, buttery flavor of cake with the creamy spice of Biscoff spread encased in a white chocolate shell. Perfectly portioned and fun to eat, these cakesicles provide a delightful twist on traditional cake pops with a smooth, crunchy chocolate coating and a luscious Biscoff filling.
Ingredients
Cake Batter
- 55 g unsalted butter (room temperature)
- 55 g light soft brown sugar
- 1 egg
- 55 g plain all-purpose flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- 1 tbsp milk (semi-skimmed or full-fat)
Filling and Coating
- 50 g Biscoff spread (plus extra for decorating)
- 160 g white chocolate
Instructions
- Prepare the Cake Batter: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Cream together the butter and sugar until pale and smooth. Beat in the egg until fully combined.
- Mix Dry Ingredients: Sieve in the flour and baking powder, folding gently to combine. Stir in the vanilla extract and milk until just incorporated.
- Bake the Cake: Pour the batter into a lined 6-inch round cake tin. Bake for 15-20 minutes until springy to the touch and a skewer inserted comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack and cool completely for about 30 minutes.
- Make the Cakesicle Filling: Crumble the cooled cake into a large bowl. Using a fork or spatula, mix in the Biscoff spread thoroughly until the mixture holds together like a soft dough.
- Melt White Chocolate: In a heatproof bowl, melt two-thirds of the white chocolate in the microwave in 20-second intervals, stirring between until smooth.
- Coat Popsicle Moulds: Spoon a small amount of melted chocolate into each molds, spreading to coat sides evenly. Tap molds to remove air bubbles. Insert popsicle sticks about 1-2 cm in. Refrigerate for 10 minutes to set.
- Optional Reinforcement: Brush remaining melted chocolate on edges and sides of molds for extra shell strength. Chill for another 5 minutes.
- Fill Moulds: Remove molds from fridge and fill with cakesicle mixture just below edges. Press gently to smooth the surface. Insert sticks further to about two-thirds depth. Place back in fridge.
- Seal Cakesicles: Melt the remaining white chocolate in 20-second intervals until smooth. Spoon melted chocolate over cakesicle mixture to seal completely. Refrigerate for 10 minutes until set.
- Unmold and Decorate: Carefully remove cakesicles from molds. Use a sharp knife to clean edges if needed. Optionally drizzle warmed Biscoff spread over the tops and sprinkle crushed Biscoff cookies for decoration.
Notes
- You can substitute plain flour with self-raising flour if preferred, but omit the baking powder in that case.
- Use semi-skimmed or full-fat milk for best texture in the cake batter.
- Make sure the cake is completely cooled before mixing with the Biscoff spread to prevent melting.
- White chocolate melts quickly, so melt in short intervals and stir to avoid burning.
- Press molds firmly to remove air bubbles which ensures an even chocolate shell.
- Store cakesicles in the fridge and consume within 3 days for optimal freshness.
