Review on Premium Silicone Popsicle Makers With 8 Cavities, Includes 50 Wooden Sticks - Homankit Ice Pop Mold Set For Easy Homemade Ice Cream Bars by Brad King

There was a bit of a learning curve in using these molds. Probably would have been easier to make cake pops with refrigerated or even frozen batter. But, my interest is solely in making freezer pops -- smoothies and creamsicles. My photos are of my first batch of coconut milk/lime creamsicles. For a hot minute, I never thought they would come out so well. First, the molds are fairly large -- actually larger than I want for freezer pops. The silicone is naturally very rubbery and bendy, which presented a problem with liquid ingredients splashing out as I tried to insert the wooden sticks that come with the molds. The sticks are thinner and shorter than our traditional popsicle sticks, so I'm not sure where, or if, more of this size can be purchased. And I really don't want to get into mutilating the molds by slicing larger slits and winding up with the problem of leaking before the pops freeze. Only 10 sticks come with the mold. Lucky me, the molds are just for my own use, so I can wash and reuse the sticks every time.If using liquid ingredients, rather than cake batter or ice cream, the molds need to be stabilized on a flat surface for filling, carrying, and freezing. It was a challenge finding something that would serve that purpose and also fit in my freezer and stay level. Then, there is the issue of the skinny, initially tight, slits for the wooden sticks. Make sure you insert the sticks a few times first to loosen up the opening before filling the molds. Yes, I discovered this the hard the way by forcing the sticks through the slits the first time, AFTER the molds were filled. The sticks go in hard at first. For frozen pops, I'd suggest inserting the sticks first, then fills the molds with liquid mixture. The sticks aren't that long, but end of the stick should rest on that little lift at the base of the molds -- it holds the stick straight while the mixture freezes. Since I don't make cake pops, I don't know whether the sticks are inserted before baking or after removal of the cake from the molds. All you cake pop experts can answer that one. But, the fact that these can either go in the freezer or the oven is a huge bonus. Once the ingredients are set, removing the pops is a snap. Just pull the silicone down from the top, the pop "pops" up and then the stick can be pushed forward up and out of the slit with no damage to the frozen pop.My use of the molds for frozen pops means a messier process that I'm not sure I like. Furthermore, there are only 4 cavities per mold, which makes the molds pretty pricey at $11 each. That's more than $35/12 pops. I think they're most worth it for cake pops, birthday parties, etc. and create less mess and care with cake ingredients. There are much easier, less costly molds for freezer pops, which I already own, but in a much smaller cylinder shape. All in all, making my lime pops was a very teachable moment, but not one I'll repeat it any time soon. For now, I'm content with my smaller, plastic shell molds and plastic stick/covers that come with them. The hard molds stay in the freezer and only require unmolding one pop at a time. On the other hand, the silicone mold is seriously cool for the right "need", and I may dabble in making 4 cake pops as an experiment because decorating them seems like fun from seeing photos in other reviews. The mold is easy to clean and store, but I'm not as proficient at using it as some of you experienced "moms".