Ice Pop Birthday Cake – a delicious recipe with yellow cake, color, apricot, Cornstarch, milk chocolate, silver balls. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease and flour a 13 x 9 inch baking pan.
2
Prepare and bake cake mix according to package directions. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
3
Trim cake to sit flat. Trim a 3-inch piece of cake from short end. Place cake on a board or platter.
4
Knead a little green color into three-quarters of fondant. Roll out between 2 sheets parchment paper to 1/8 inch thickness. Brush top and sides of cake with jam. Lift fondant onto rolling pin and drape over cake. Gently press onto cake with cornstarch-dusted hands.
5
Cut a 4 x 1 1/2 inch strip from reserved cake for a 'stick'. Knead brown color into remaining fondant. Brush 'stick' with jam, drape fondant over. Gently press down with floured hands. Trim edges. Place on the platter.
6
Pipe a swirly diagonal line of chocolate across top corner of cake. Fill with chocolate, spreading with a small spatula.
7
Arrange silver balls on edge of chocolate. Allow to set at room temperature.
228
kcal
Calories
13
g
Fat
25
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg (16-18 oz) yellow cake mix, Few drops each green and brown food color, 1 pkg (16 oz) soft white fondant icing, 1/4 cup apricot jam, melted, and more.
Yes, Ice Pop Birthday Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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