How to Make Cakesicles

• Place the leftover cake sponge from the raspberry mini cakes recipe and place it into the mixing bowl of an electric mixer with cake filling or frosting.
• Using a petal attachment, mix the frosting with cake sponge scraps on low speed in a large bowl until smooth in texture and everything is well incorporated.
• Fill popsicle molds with cake mixture, insert the popsicle stick, and place them into the freezer for one hour or so.
• Gently squeeze the sides of the mold and remove the cakesicles, place them onto a platter.
• Next, place them into the fridge to thaw before dipping them into chocolate ganache thawing them will prevent the chocolate ganache from cracking.
• You can also drizzle the ganache instead of using the dipping method if you prefer less chocolate.
• I used my chocolate ganache recipe to dip these cakesicles. You can be creative with this recipe and also use different colored disks of your choice. If you use disks, melt them in the microwave in a microwave-safe bowl for 15-second intervals and stir in between until they're fully melted.
• After dipping the cakesicles into melted chocolate, use a spatula to scrape off any excess chocolate.
• Dust them with a few pinches of freeze-dried raspberries, then place them onto parchment paper or wax paper for the chocolate to set completely. To speed up the chocolate setting process place dipped cakesicles into the fridge for 15 minutes or so.