Once baked and cooled, take one of the round cakes and crumble it into a large bowl. Then mix in the frosting using a mixer or your hands until the texture of the filling is smooth and gooey. You can re-purpose the 2nd round cake for another recipe or use it to double the batch of this recipe.

Next, chop the chocolate into small pieces, and then place ⅔ of it into a microwave-safe bowl and microwave it at 50% power for 30-second intervals. Stir in-between each interval until fully melted.

Check the temperature of the fully melted chocolate using a candy thermometer. It should read between 100°F to 110°F. If not, continue to microwave for 30-second intervals until this temperature range is achieved.

Now remove from the microwave and add the remaining ⅓ chocolate pieces into the bowl, a little at a time in small amounts, while stirring in-between to make sure it melts before adding more.

Once all the remaining pieces have been melted into the bowl, the chocolate will thicken and become cool and shiny looking. Continue to monitor its temperature. Once it cools down to a range of between 84°F and 91°F, it is tempered and you are ready to proceed to the next step.

Make sure your molds are at room temperature, and then take 1 tablespoon of the tempered chocolate candy and paint the inside of one mold with it. Repeat this step until all of the molds are painted, and then place them in the refrigerator and let chill for 4 minutes or until the candy shell is hardened.

Remove them from the refrigerator once hardened, and then repeat the above step to add a second candy layer around the inside of each mold. Again, chill for about 4 minutes until hardened.

Now remove them from the refrigerator and fill each one with about 1 tablespoon of the crumbled cake filling. Then firmly push a popsicle stick into each mold, and press the filling into the shell so that you leave a small gap from the surface of the filling to the surface of the mold.

Fill the small gap you left with 1 teaspoon of chocolate candy over the top of the filling so that it’s now flush with the surface of the mold, and then use the straight edge of a spatula or knife to scrape away any excess chocolate candy that may have spilled over onto the surface of the mold.

Chill for about 2 minutes or until the candy layer hardens. Unmold and decorate.

Use your colored gel tube(s) to drizzle lines or shapes onto the surface of each popsicle as desired, and then serve. Enjoy!