◆ Chocolate
Cakesicle mold
Three classic cakesicles per batch, stick grooves included. A food-safe silicone mold you make yourself.
◆ Chocolate
Three classic cakesicles per batch, stick grooves included. A food-safe silicone mold you make yourself.
A cakesicle is a cake pop in the shape of an ice lolly: a thin chocolate shell, packed with cake crumbs mixed with frosting, on a wooden stick. This mold makes three classic ones at a time, each 54 x 86 mm and 21 mm thick with a rounded top and softly rounded edges, about 87 ml of chocolate and cake each. Every cavity has its own groove for a standard 114 x 10 mm lolly stick, so the stick sits in the middle of the cake.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible three-cavity mold. The printed caster never touches food, only the silicone does. The tray tool always leaves a thin silicone skirt round each cavity, so each stick groove ends 3 to 4 mm short of the edge: snip that end wall out once with small scissors and the grooves are open for good.
Cakesicles are a staple of birthday tables, baby showers and dessert boxes, and there are hardly any printable files for them. Dip them in pastel candy melts, drizzle a contrasting colour, add sprinkles before the chocolate sets. The zip carries the printed caster exactly as the tool exported it, one cakesicle on its own as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with three cakesicles on their sticks in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 266 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster, wash it in hot soapy water and let it dry. At the end of each stick groove the tool left a thin silicone wall, 3 to 4 mm: cut down both sides of the groove to its floor with small scissors and lift that piece out, once, so each groove runs out to the edge.
Melt candy melts, or temper chocolate. Spoon about a tablespoon into each cavity and brush it up the sides to the rim. Dip the tip of a lolly stick in chocolate, lay it in the groove so about 4 cm reaches into the cavity, and brush a little chocolate over it. Chill for 5 minutes, then brush a second coat on anything thin and chill again.
Mix cake crumbs with frosting until it holds together like dough. Press it firmly into each shell round the stick, level, to about 3 mm below the rim.
Cap each one with chocolate, scrape the back flat with a bench scraper and put the mold in the freezer for 10 minutes or the fridge for 30.
Peel the silicone back from the top of each cakesicle and lift it out by the stick. Drizzle a second colour over it and add sprinkles before the drizzle sets. Keep them in the fridge in a sealed box for up to a week.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 187 x 104 x 32 mm |
| Print bed needed | 187 x 105 mm, 33 mm tall |
| Filament | ~234 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one cakesicle (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-26 |
Pro early access until October 26, 2026, then free with any account.
Like it or post your print on Thingiverse
Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
The tray tool closes every cavity with a thin silicone skirt so the tray never tears at an edge. That leaves a 3 to 4 mm wall at the end of each stick groove. Cut down both sides of the groove to its floor with small scissors and lift the piece out once: the groove is then open to the edge for every batch after.
Each cavity holds about 87 ml, and the shell takes up a third of that, so pack in roughly four tablespoons of cake mix per cakesicle. Mix cake crumbs with frosting a spoonful at a time until it holds together like play dough: too wet and it sags, too dry and it cracks the shell.
Cracks come from a shell that is too thin or a filling that is too cold. Brush two coats, thicker along the edges, and let the cake mix come to room temperature before you pack it in. Take the cakesicles out of the freezer before they are frozen solid: chocolate over a frozen core cracks as the cake warms up and expands.
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