White Chocolate and Sicilian Lemon Easter Cakesicles
Chick me out! If you are egg-cited for Easter then why not try making these super cute white chocolate and lemon cakesicles. The sweetness of the white chocolate compliments the sharpness of the Sicilian Lemon perfectly to give a delicious flavour.
- To give these cakesicles even more of a wow factor, use a paintbrush and apply some Rainbow Dust lustre to the fondant icing decorations.
- For any left over fondant icing, why not top some Easter cupcakes or biscuits and create an Easter treat box? These make a lovely gift!
Uploaded by Renshaw Baking
- Prepare your equipment: Cakesicle mould (mini classic 38 x 73mm), lollypop sticks, greaseproof paper, Easter shape cutters, 2 x piping bags
- 240 g Pre-made sponge in your favourite flavour
- 400 g Renshaw Sicilian Lemon Icing
- 450 g White chocolate
- 250 g Renshaw Just Roll With It Fondant Icing- Yellow
- 100 g White chocolate
- 100 g Dark chocolate
Making the cakesicles:
Take 240g of pre-made sponge and put it into a large bowl. Break the sponge up with your hands into a rough breadcrumb consistency (not too fine).
Open the Sicilian Lemon Icing tub and mix well with a spoon. Take 110g out of the tub and stir into the sponge until it comes together, and resembles dough.
Break off a small section of the dough, and using the back of a spoon press it into each mould. NB- Make sure there is plenty of dough in each mould to avoid any air pockets.
Insert a lollypop stick into the base of each mould, and then put them into a freezer to set for 30 minutes.
After 30 minutes, carefully remove the cakesicles from the moulds, and put them onto some greaseproof paper.
Place 300g of the white chocolate into a microwavable bowl, and gently heat in the microwave until just melted, making sure not to burn. Then add the remaining 150g of white chocolate into the melted chocolate, and keep stirring until it is completely melted.
Pour this melted white chocolate into a tall glass. Holding onto the cakesicle stick, turn them upside down and plunge them into the glass, until fully covered in chocolate.
Lay them back onto the greaseproof paper to set.
Decorating the cakesicles:
On a clean, dry surface, knead 50g of Renshaw Just Roll With It Yellow Fondant Icing until pliable.
Dust the work surface with icing sugar and roll until 3-4mm thick.
Using your Easter cutters, cut out shapes of fondant icing.
Place 100g of white chocolate into a microwavable bowl, and gently heat in the microwave until just melted, making sure not to burn.
Pour this melted chocolate into a piping bag.
Repeat steps 12 & 13 with 100g of dark chocolate.
Snip the end of the piping bags carefully (making sure not to make too big a hole).
Pipe a small dot of chocolate in the centre of each cakesicle, and attach the fondant icing decorations.
Take the dark chocolate piping bag and drizzle the chocolate at the top and bottom of the cakesicle. Then repeat this with the white chocolate.