Gah! Hard to believe we’re down to the last two popsicles of the season – where did this summer go?
I’m winding up this year’s series with the most unusual pop I’ve made to date, along with my hands-down favorite (come back next week!).
Let’s start with “unusual”, okay?
Just to avoid any confusion from the get-go, these are NOT cake pops. I HATE cake pops. To me, they’re just wet cake, covered in chocolate, on a stick. No bueno.
No. THESE are cake popsicles. And they are muy bueno.
Even better? They are dunked in a TAHINI MAGIC SHELL that is ohmygod one of the best things I’ve ever tasted. Like, I went out to buy a pint of coffee ice cream specifically to have something to pour the leftovers on. It’s insanely delicious, and you should make it even if you don’t make the popsicles.
But these are some pretty cool popsicles.
But leave it to the clever Michelle of the beautiful blog Hummingbird High to think it up, and take it next-level too. Michelle made a smaller riff on Christina Tosi’s Birthday Layer Cake for her recipe but I used one of the double vanilla pound cakes I always have in the freezer, and mixed the sprinkles in when I crumbled it up (hence, why I didn’t have enough sprinkles when I went to make those cake batter pops from last week).
TBH, any cake will do, making these the easiest, most foolproof popsicles you’ll ever make.
Now about that magic shell.
I always thought that you could only make magic shell with chopped chocolate and coconut oil. And THEN I made The View From Great Island’s white chocolate vanilla bean magic shell and it was amazing (especially for this vanilla girl).
But I never thought to add an additional ingredient, and am forever grateful to Michelle for figuring this out. My head is now spinning with ideas for other flavors to try (Biscoff! Coffee! Malt! Biscoff-Coffee-Malt!!!!).
The size of your cake and molds will affect your total count, so you may have to play around a bit with the quantities – I’ve given you mine based on the size of the cake that I used. Let me know if you try this, what you think of this “most unusual” popsicle, and how you change it up!
lightly adapted from Hummingbird High
one baked and cooled cake of your choice (I used this cake, which yielded 5 pops, using my standard mold)
2 – 4 tablespoons rainbow sprinkles (or your choice of mix-ins)
2 – 4 tablespoons whole milk or heavy cream
3 ounces milk chocolate chips
1/2 cup tahini
1/2 cup refined coconut oil**
Use your hands to crumble up the cake (it doesn’t have to be in fine crumbs; chunks are fine). Mix in sprinkles till well combined. Place cake into your popsicle molds, packing firmly and adding more cake if needed, till almost full. Carefully pour the milk into your molds, letting it seep down to the bottoms, and adding more milk if needed till the cakes are saturated (the easiest way to do this is to tilt the mold slightly while inserting a small thin knife into the side of each mold, pushing the cake slightly to allow the milk to reach the bottoms). Insert your popsicle sticks and freeze overnight.
Carefully remove the pops from the molds and place on a foil-lined baking sheet while you make the magic shell.
Melt the chocolate chips, tahini and coconut oil in the top half of a double boiler set over barely simmering water, stirring till smooth and emulsified. Transfer to a tall glass and let cool slightly.
Working with one pop at a time, dip into the magic shell, letting the excess drip off, and return to your baking sheet. You can dip again for a thicker coating if you like (I did!). Keep frozen till ready to use (any leftover magic shell can be kept covered, at room temperature – give it a stir if needed prior to using).
**I typically use refined coconut oil in recipes where I don’t want to taste coconut – the refining process takes care of that. If you don’t mind the flavor, feel free to use unrefined (or “virgin”) coconut oil.
This delicious recipe brought to you by Sheri Silver