Ingredients for vanilla dough:

·       160 g wheat flour

·       3/4 tsp baking powder

·       pinch of salt

·       80 g soft butter

·       100 g fine sugar

·       2 eggs

·       1 tsp vanilla extract

·       80 ml of milk

Ingredients for cakesicles ( 8 pieces):

·       230 g of dough

·       60 g mascarpone

·       50 g melted white chocolate

·       250 g white chocolate

·       coconut oil

·       silicone mold for ice cream

·       8 ice cream sticks

·       white sugar paste

·       food coloring

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1. Preparation of vanilla dough.

Prepare an undersized baking pan, grease with butter and sprinkle with flour.

Mix sifted flour with baking powder and salt in a bowl. In a large bowl, beat the butter with the sugar to a fluffy light cream. Add the egg tothe butter mixture one by one, mixing after each addition. Then add vanilla extract and mix. Add loose ingredients and milk in five rounds to the resulting mixture, mixing all the time. After obtaining a uniform consistency, transfer the dough to the prepared baking pan, level.

Bake approx. 40 min at 180 degrees. Remove from the oven, let cooland remove from the mold.

2. It's time for cakesicles!

Transfer the dough to a bowl and crumble in your hands until you get small crumbs.

Mix mascarpone with melted chocolate using a spoon, add to the bowl with the dough crumbs. Knead the whole mixture until it reaches a uniform consistency.

Divide the mixture into 8 parts and in your hands form a shape that will fill the cavities of the mold. Knead with the palm of your hand andlevel the top of the dough. Through the side holes in the mold, insert sticks deep into the dough, while pressing the dough from the top with the other hand.

Transfer the dough-filled mold to the freezer for 20 minutes.

To remove the cakesicles, gently lever the back of the cavity withyour fingers while moving the stick upward with your other hand.

Set the cakesicles aside on a board lined with baking paper. Transfer to the refrigerator for further cooling.

From the sugar mixture we form the decorations - horns and noses. After drying slightly, we paint with edible paints. Leave to dry completely.

Place the bowl with crushed white chocolate over steam and waituntil completely melted.

Take the dough out of the freezer. Pour some of the chocolate intoa glass up to 3/4 of its height, or enough to easily dip the entire dough. Dip the dough into the topping vertically until the chocolate reaches the level ofa wooden stick. Gently lift out and, in the upright position, shake gently until the excess chocolate drips into the glass. Wait about 1 minute and gentlyplace on the prepared board.

When the chocolate has completely set, glue the ornaments using the leftover liquid chocolate. Paint eyes and smiles with food coloring.

Store the finished cakesicles in the refrigerator. They will last 2-3 hours at room temperature, up to 6 days in the refrigerator.

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