Preparation
Preparation:
1. Crumble the cake batter and mix with the cream cheese. Tip: This works best when the cake is still lukewarm.
2. Heat hot water in a pot until it boils. In the meantime, chop the chocolate coating and put it in a large stainless steel bowl.
3. Take the pot off the stove and melt the chocolate coating over the hot water bath. The chocolate coating should be heated to max. 40 degrees
4. Mix the melted chocolate coating with 2-3 drops of Colour Mill food coloring.
5. Use a spoon to fill a bit of chocolate coating into the molds and cover until no mold is visible anymore. Insert the popsicle sticks and place in the freezer for approx. ten minutes. Repeat the process a second time to make sure the chocolate coating doesn't crack.
6. Fill the cake batter into the molds and seal with chocolate coating. Back into the freezer for ten minutes. Save some chocolate coating for decorating.
7. Remove from the freezer and carefully release from the mold. Tip: Trim uneven edges with a sharp knife.
8. Fill the remaining chocolate coating into a piping bag and cut off a small corner.
Distribute the chocolate coating in stripes over the cakesicles or geohearts and decorate immediately with Happy Sprinkles.
