Cakesicles Recipe

Preheat the oven to 350F (177C) convection and grease and line a 6 inch cake pan.
In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
90 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt
Place the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them, until they're smooth.
60 mL canola oil or any neutral oil, 100 grams granulated sugar
Then add the egg and beat on medium speed for 1-2 minutes. Add the sour cream and vanilla extract and beat just until combined.
1 large egg room temperature, 56 grams sour cream room temperature, 1 tsp vanilla extract
Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. Mix just until the last streak of flour is combined.
60 mL milk room temperature
Pour the batter in the cake pan and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
Flip the cake over onto a tea towel and allow the cakes to cool completely.

Once the cake has cooled completely, use your hands or a mixer to crumble it into a large bowl.
Add the 1 Tbsp of heavy cream at a time and mix it in until it's evenly distributed. You want the texture of the cake filling to be able to stick to itself, just like cookie dough.
15-30 mL heavy whipping cream

In a medium bowl, microwave the Merckens White Chocolate Candy Melts and coconut oil for 20 second intervals, mixing in between each, until the white chocolate is completely smooth.
340 grams Merckens Candy Melts varies - may need more if you're using the dipping method, 1 tsp coconut oil
Spread the melted white chocolate in the cakesicle mold, all the way up the sides. Insert the popsicle sticks into the bottom holes, and then remove them. Freeze the molds for a couple minutes.
Once it’s chilled, tightly pack in the cake filling. Insert the popsicle sticks now so they go halfway into the cake filling. Spread a layer of the melted white chocolate on top and refrigerate or freeze until they’re completely firm.
Pop them out of their molds and use the leftover white chocolate (gently reheat it) and leftover chocolate to decorate them!

Pack the cake filling into the popsicle molds as tightly as possible. Insert the popsicle sticks and freeze until the cake is firm.
When the cake is hard enough to remove from the mold, remove it and place it on a tray/sheet and refrigerate or freeze until it's time to dip. Repeat packing the rest of the cake filling into the molds.
When all of the cakesicles are complete, in a medium bowl, microwave the Merckens White Chocolate Candy Melts and coconut oil for 20 second intervals, mixing in between each, until the chocolate is completely smooth.
Let the melted chocolate rest for a minute. (If you want swirls like mine, drop a dot of GEL or OIL based food coloring into the white chocolate and make one swirl with a knife).
Dip each cakesicle into the melted chocolate and let the excess run off, gently scrape the back edge of the excess chocolate and set it down on it's back.

Use leftover melted chocolate, buttercream, sprinkles, glitter, cotton candy, gold foil, etc. to decorate.