2-3tablespoonvegetable oil(or sunflower or canola oil)
Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Cream together the butter and sugar until smooth, then beat the egg until fluffy and add this into the mix, beating until combined.
Sieve in the flour and baking powder, folding in gently. Then stir in the vanilla extract and milk.
Pour the mix into a lined cake tin and bake for 15-20mins until springy to touch and a skewer comes out clean. Allow to cool fully on the side while you make the buttercream.
Cream the butter in a bowl using a spatula or wooden spoon until smooth.
Sieve the icing sugar into the butter and beat together until fully combined.
Add in the vanilla extract and stir together until mixed in evenly.
Crumble up your cooled sponge into a large bowl, either using your hands or a fork.
Mix in the buttercream until spread evenly. Your cakesicle filling should be able to hold together like a soft dough.
Melt ⅔ of the candy melts in the microwave for up to 30secs at a time, stirring between bouts until smooth. Add ⅔ of the oil and stir until you have a smooth melted candy.
Spoon the melted candy into the moulds, spreading evenly with a spoon or brush, ensuring you cover the sides up to the edges. Tap your mould on the surface a few times to remove any air bubbles.
Push the popsicle sticks partway into the moulds (about ½ inch / 1-2 cm), then put in the fridge for 5-10mins to set.
Take the moulds from the fridge and fill them with cakesicle mix to just below the edges, pressing in gently to smooth the top.
Push the popsicle sticks in until they sit roughly ⅔ of the way into the mould, pressing the cakesicle mix down if needed. Put the moulds back in the fridge.
Melt the remaining ⅓ of your candy melts (30 secs at a time, stirring between rounds), then stir in the final ⅓ of oil mixing until smooth.
Remove the moulds from the fridge and spoon the candy melts over them, covering the cakesicle mix completely. Place back into the fridge for 5-10mins, then carefully pop each cakesicle out of the mould.
For the horn, pinch off a small piece of the fondant icing, roughly half the size of a marble. Using your fingertips, roll this out on a clean surface or baking mat until you get a thin sausage, thinner towards the ends. Pinch in the middle and twist the two ends around one another from the thick base to the ends.
For the ears, pinch off a small amount of fondant, rolling it into a small ball and then slightly flattening it. Pinch one side into a tip and then use the handle end of a teaspoon to indent into the round bottom end of the ear, leaving a small border. Repeat for the second ear.
For the eyes, take another small pinch of fondant and roll it into a small log before cutting this in half to create to small cylinders.
For the flower crown, brush icing sugar into your silicone flower mould and press fondant icing in before popping it out. Repeat until you have enough for 3-4 flowers per cakesicle.
To assemble your decorations, brush the back of each piece with water before gently pressing it into your cakesicle in the desired position. If using, you can then brush on your lustre dust. Repeat the process for each cakesicle as desired.
The amount of oil that you add to your candy melts will depend on the brand of candy melt that you use. You should add enough oil to give your melted candy melts the consistency just thicker than melted chocolate.