Preheat oven to 325?F / 170?C and line a sheet pan with baking paper.

Lightly whisk the egg, buttermilk, oil, and vanilla together until blended.

Add the sugar, flour, cocoa powder, and salt and mix for about a minute.

Add red food coloring and mix until the batter is the desired shade of red.

In a small bowl, pour the white wine vinegar over the baking soda, quickly mix together, and then pour into the batter. Mix the batter together.

Pour into a sheet pan and bake for 20 minutes or until a skewer comes out clean.

Cream together the cream cheese and butter until smooth.

Add powdered sugar and vanilla and mix slowly until the powdered sugar is incorporated.

Turn the mixer on high and beat for 2-3 minutes until fluffy.

Rub the cooled cake between your fingers until it is all crumbs.

Add frosting and squish together with your hands to combine. Use about ? cup of frosting for every 3 cups of cake crumbs.

Melt candy melts or temper chocolate and pour into the cakesicle mold, pushing it up the sides to coat entirely.

Tip the mold upside down over the bowl to remove excess.

Insert popsicle sticks into the mold and place in the fridge for a few minutes to set.

Once set, gently press the cakesicle mixture into the mold, ensuring it fills to the top without bulging. Leave about 1-2mm of a gap at the top.

Check chocolate/candy melts and reheat if needed. Pour a thin layer over the back of the cakesicles to seal and smooth out with a palette knife.

Place in the fridge for 10 minutes.

Gently unmold the cakesicles and decorate using leftover candy melts/chocolate and sprinkles.