Mummy Cakesicles

If you feel frightened by how difficult these fun Mummy Cakesicles look like they are to make, never fear. You can do it and your kiddos will love you for it.

Halloween is coming! Aaaack! Who doesn’t love sneaking a handful of candy from the kiddos when they’re not looking?  I love candy corn!

These Mummy Cakesicles are not only a fabulous idea for a great Fall treat, but they’re also really good too!  They’re cake and frosting dipped in chocolate, and who wouldn’t love that at a Fall or Halloween party, or just a great little snack on a stick when you need something sweet.

No matter when you decide to serve them or eat them, you’re going to love them, we promise!  These will be a favorite.

Mummy Cakesicles

These Mummy Cakesicles are the perfect Halloween treat!

Course Dessert
Cuisine American


  • 3 cups of flour
  • 1 Tablespoon of baking powder
  • 1 Tablespoon of baking soda
  • 1/2 teaspoon of salt
  • 2 1/4 cups of sugar
  • 2 sticks of butter
  • 2 eggs
  • 1 1/3 cups of milk (you can use Soy, or Almond, or whatever you prefer)
  • 1 teaspoon of Vanilla


  • 2 sticks of butter
  • 4 cups of powdered sugar
  • 1/2 cup of milk
  • 1 teaspoon of vanilla
  • (Food coloring or food coloring gel if you want the cakesicles to be a color instead of white


  • White chocolate Almond bark
  • Candy eyes


  • Electric mixer
  • Cakesicles Mold
  • 9 x 13 pan
  • Spatula's
  • Microwave
  • Pastry bag – or plastic food bag for drizzling icing


  1. In the mixing bowl of a stand mixer, with the Whisk attachment, cream the butter and sugar until light and fluffy.  Add the vanilla and eggs and mix until completely blended. 

  2. In a separate bowl, mix the flour, salt, baking soda, and baking powder, until well blended, and add the flour mixture and the Milk, alternatively to the mixing bowl, mixing on low speed between additions until all ingredients have been added.  Mix on high for about 1 minute to make sure all ingredients have been well incorporated.  Turn off the mixer and scrape down the sides of the bowl with a Spatula and stir the batter. 

  3. Butter the bottom and sides of a 9 X 13 dish and pour the cake batter into the dish.  Bake at 350 degrees for 30 – 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove to a wire rack to cool.


    Wash and dry the mixing bowl and whisk attachment, and add the 2 sticks of softened butter, milk, and vanilla to the mixing bowl, and mix to blend. (IF YOU'RE USING A COLOR, ADD THE FOOD COLORING, OR FOOD COLORING GEL AT THIS TIME, BEFORE YOU ADD THE POWDERED SUGAR)  Add the powdered sugar a little at a time, mixing on low speed between additions until all the sugar has been added.  Scrape the sides off the bowl and blend again. 

  5. If frosting is not thick enough, add a little more powdered sugar until a thick consistency is achieved.  Remove mixing bowl to the refrigerator. 

  6. When cake is cool, break up the cake into crumbs, right in the pan it was baked in, and when the cake is crumbs add about a cup of the frosting at a time, and stir the cake and frosting together until you have a big ball of cake and frosting that sticks together, so you'll need to add more frosting, but don't over add.  You want it to be thick so that it will hold its form in the cakesicle molds.  Set aside.


    In the microwave, melt 3 squares of the White Chocolate Almond bark in a microwave safe bowl on 10 second intervals until it's smooth. 

  8. Spoon the white chocolate into the Cakesicle molds, and turn the molds a little sideways, in both directions to coat the inside of the molds with white chocolate.  Place the molds in the freezer for 30 minutes to all the chocolate to set. 

  9. When chocolate is set, place a heaping Tablespoon of the Cake/frosting mixture into the mold, and form the Cakesicle, adding more of the cake/frosting mixture, until all the molds have been filled, and are full, but level with the mold. Insert the sticks in the cake mixture, using the mold as a guide

  10.  Pop the white chocolate back in the microwave for a few seconds, and stir to make sure it's smooth, and spoon onto the Cakesicles with a spatula to cover the mold in white chocolate. Place the mold in the refrigerator for about an hour to completely set the white chocolate.  

  11. When chocolate is set, remove the Cakesicles from the molds, and place them on parchment paper.  Melt another 3 squares of the white chocolate in the microwave, and stir until smooth, then place the white chocolate in a pastry bag, and snip off the very tip of the bag, leaving only a small hole to drizzle the chocolate through. 

  12. Drizzle the white chocolate back and forth across the Cakesicles to form what looks like bandage wrappings on the Mummy's.  Coat a little wider place where the eyes should go, and place the candy eyes on the white chocolate, then drizzle around the eyes as though they're peeking out from under the bandages. 

  13. Place the cookie sheet in the refrigerator for about an hour to allow the drizzled chocolate and eyes to set. Serve immediately, or place in a single layer in an airtight container and keep refrigerated until time to serve. Enjoy!

Recipe Notes

Place the cookie sheet in the refrigerator for about an hour to allow the drizzled chocolate and eyes to set. Serve immediately, or place in a single layer in an airtight container and keep refrigerated until time to serve. Enjoy!

Regarding the Food Coloring or Food Coloring Gel;  start by adding a small amount, and add a little more to make the color a little darker than you want it because when you add the powdered sugar it will lighten the color a bit.  If your frosting is not thick enough, add a little more powdered sugar until the desired consistency is achieved.  If it’s too thick, add a few drops of milk until it’s the right consistency.  

ALSO:  You can use a store-bought cake if you don’t have time to bake a cake.  Just make sure you buy a cake with the desired color frosting or buy an un-frosted cake and buy frosting in the desired color to mix with the cake. 

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