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  • Maxima Butter Cake 500 g
  • Butter 250 g
  • Eggs 250 g
  • Strawberry N Pannacrema – Pastry Compound 60 g
  • Maxima White Choco Cream
  • Sugar decorations & dried raspberries
  • Red liposoluble food colouring

                Method of preparation

                • 1. Pour Maxima Butter Cake mix in a planetary mixer and add butter and eggs. Mix the ingredients for about 5 minutes at medium speed.

                • 2. Fill a piping bag with half of the mixture and set aside. Add Strawberry Pannacrema – Pastry Compound in the other half of the mixture and put it in a piping bag.

                • 3. Pipe the mixture up to half of a silicone mold for popsicles and insert a wooden stick.

                • 4. Place a perforated silicone mat and a tray on the top of the silicone mold.

                • 5. Bake at 170 °C for approximately 20-25 minutes.

                • 6. Place the cakesicles in the batch freezer and let them freeze.

                • 7. Unmold the cakesicles and glaze with Maxima White Choco Cream.

                • 8. Garnish and decorate as desired.


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