◆ Chocolate
Christmas tree cakesicle mold
Three Christmas tree cakesicles per batch, stick in the trunk. A food-safe silicone mold for the holidays.
◆ Chocolate
Three Christmas tree cakesicles per batch, stick in the trunk. A food-safe silicone mold for the holidays.
A Christmas tree cakesicle, 54 x 63 mm and 20 mm thick: three tiers with rounded tips and a trunk the stick goes into, a chocolate shell round a cake pop filling, about 35 ml each. Three to a mold, each with a 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 leaves a thin silicone skirt round each cavity, so snip the 3 to 4 mm end wall of each stick groove out once, and the grooves stay open.
Green candy melts, a white chocolate garland, a sugar star on top: the kind of cakesicle that fills a Christmas dessert box or a bake sale. Every tier tip is rounded 3 mm so the cake mix reaches it. The zip carries the printed caster exactly as the tool exported it, one tree 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 green Christmas tree 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 162 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) | 184 x 81 x 31 mm |
| Print bed needed | 185 x 81 mm, 31 mm tall |
| Filament | ~118 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.
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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.
Once they are out, drizzle white chocolate across each tier in a zigzag for garlands, press on nonpareils or sugar pearls as baubles while it is wet, and stick a sugar star or a yellow candy melt on the top tier. A dusting of edible glitter reads as snow.
Air gets trapped where the tiers step in. Brush the first coat of chocolate into every tip with a small brush instead of spooning it, tap the mold on the counter, and press small pieces of cake mix into the tips before filling the middle. Every tip is rounded 3 mm so the mix can reach it.
Up to a week in the fridge in an airtight box, or a month in the freezer, wrapped. Let frozen ones thaw in the fridge overnight inside the box, so the condensation forms on the box and not on the chocolate, which would leave white sugar bloom.
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