I know it's early lol. But, I figured it's better to give you time to plan and have options. At least that's how I am, but maybe I'm just a pre-planning nerd about things 😉
Finally..just came across this video today. I love doing things with chocolate but unfortunately not everyone is a huge hot chocolate drinkers. I make most of my stuff for the kids a nanny for, 8,6,and 4..so I’ve been doing breakables with everything. Finally got some awesome ideas, the kids love cake pops and peanut butter so this could work. Thanks for sharing.
Yay 😀. Yes I would love to give you some more variety. I have more fillings in another video that may help too - it's the cakesicle filling one. And the breakable videos are coming very soon 😉
That's such a sweet idea. These are WAY more stable than bombs... and even with the mailing fiasco going on now, they're pretty shelf stable. Now you've convinced me to send some to my family too 😍
Here’s a bakers hint.. mix that cake with ganache instead or straight chocolate! It doesn’t get oily like the butter cream and tastes better too! Beautiful hearts! I usually just bake a flat cake and cut our hearts and pour over chocolate.. then decorate but will try this too! Thanks! And love your voice, very soothing! ❤️
Ah yes I love ganache for these! I was tempted to do cream cheese frosting since it was red velvet, but cream cheese frosting is always a funny one. It's usually SO popular, but it's a pain because you can't really leave it out at room temp and it's a pain to frost with. But yeah, you're right - ganache would take this up a notch for sure. And thank you ❤
I was very hesitant on buying Merken's chocolate but from the looks of you using the chocolate it looks nice and smooth and thats definitely the consistent Im looking for! thank you for the amazing tutorial by the way :) ❤️
Yeah I was surprised too... but imo Mercken's is the best combo of taste/quality/price. I use the cheaper stuff for little details when I don't want to color chocolate, and I def have pricey stuff for my "important baking projects". (Like me wanting ultra decadent brownies on a Sunday night 😎 )
I cannot believe you don’t have more subs considering your wonderful presentations, editing, your flawless vlog, your personality, the obviously hours you put into all these tutorials and recording, voice overs etc. etc etc.. it’s clear you are very intelligent and talented.. congrats on your fantastic vlog as well. You deserve a million subs.. much better than that Ronsana “Roe” what’s her face! 😂
Awww, I want to hide under a table now 😊. Very flattered for all your kind words. I do love making these. I suppose all those years reading cookbooks and dreaming about baking has come to fruition here. Again thank you.
Beautiful! And the peanut butter ones can prob be considered gluten free for people like me! Yay! Any idea how long these would keep in the fridge or freezer before Valentine’s Day?
Yay! I love that they're gluten free for you. All the ingredients are pretty shelf stable for at least a few days, but if you fridge them they should last for at least a couple weeks!
Hey Adriana! Can I fill these hearts with Nutella? Will it ruin the chocolate consistency? Bdw I love how you describe everything. Thank you for sharing tips ❤️
Yeah you can! Have you seen that video on youtube of the giant Nutella heart? If you haven't you should see it, but that's proof that it can (and should) be done ;)
Not at all dumb but actually a very insightful question 😉 So what Deborah said is correct, Nutella is shelf stable just like peanut butter. So you could def sub it in, the only thing is that my recipe is tailored for the fat content/consistency of peanut butter, so you may have to alter the amount of powdered sugar so it's workable like in my video. But you really can't do much wrong with the recipe so definitely experiment! ❤
You know, I really like both. But I buy Mercken's because it comes in bulk. I'll order couple pounds here and there and it's a little more cost efficient than Ghiradelli's, (which I get at Target.) And thank you!
Michael's mostly, though this is an older box. If you got to the gift packaging section they've got all those craft boxes and shredded paper to play with 😉
Most of the chocolate I use is compound chocolate, which rinses away with warm soapy water since it has so much sugar in it. If I'm using high fat chocolate, I will often rub it with some canola oil, then warm soapy water :)
This cake I made the day before but you can store cake in the freezer, which is what I normally do for cakesicles and cake truffles. Just in an airtight ziplock bag and it should keep for at least a month. Butter cakes are really great because you can make them ahead of time and they still taste really good! :)
Ack sorry I messed up on replying to this and accidentally deleted your message. But yeah - so at room temp it's hard enough to pick it up and handle it, and then biting into it is similar to like perhaps a milky way bar. :)
Thank you so so much for the tutorial these were great. But especially for the ingredients for the peanut butter filling. 😁😁😉😊😊😊
Yes that is dangerous stuff! Homemade Reese's are so good! 😀
Thank you for the head start on the next holiday!
I know it's early lol. But, I figured it's better to give you time to plan and have options. At least that's how I am, but maybe I'm just a pre-planning nerd about things 😉
Beautiful! All my favorite filling inside.
Mine too!
Finally..just came across this video today. I love doing things with chocolate but unfortunately not everyone is a huge hot chocolate drinkers. I make most of my stuff for the kids a nanny for, 8,6,and 4..so I’ve been doing breakables with everything. Finally got some awesome ideas, the kids love cake pops and peanut butter so this could work. Thanks for sharing.
Yay 😀. Yes I would love to give you some more variety. I have more fillings in another video that may help too - it's the cakesicle filling one. And the breakable videos are coming very soon 😉
These are GORGEOUS
♥ Thank you!
Definitely going to be making these and mailing to family and friends. TYFS, stay safe and healthy everyone ❤️
That's such a sweet idea. These are WAY more stable than bombs... and even with the mailing fiasco going on now, they're pretty shelf stable. Now you've convinced me to send some to my family too 😍
I made the peanut butter ones this weekend, everyone loved them.
Ahhh that’s so great to hear! My family loves that recipe too 👍🏼
Here’s a bakers hint.. mix that cake with ganache instead or straight chocolate! It doesn’t get oily like the butter cream and tastes better too! Beautiful hearts! I usually just bake a flat cake and cut our hearts and pour over chocolate.. then decorate but will try this too! Thanks! And love your voice, very soothing! ❤️
Ah yes I love ganache for these! I was tempted to do cream cheese frosting since it was red velvet, but cream cheese frosting is always a funny one. It's usually SO popular, but it's a pain because you can't really leave it out at room temp and it's a pain to frost with. But yeah, you're right - ganache would take this up a notch for sure. And thank you ❤
I was very hesitant on buying Merken's chocolate but from the looks of you using the chocolate it looks nice and smooth and thats definitely the consistent Im looking for! thank you for the amazing tutorial by the way :) ❤️
Yeah I was surprised too... but imo Mercken's is the best combo of taste/quality/price. I use the cheaper stuff for little details when I don't want to color chocolate, and I def have pricey stuff for my "important baking projects". (Like me wanting ultra decadent brownies on a Sunday night 😎 )
Ready for valentine 💝🌹👍
Yes 😊
They’re so yummy and perfect for Valentines Day! 💖😋
Yes I have so many ideas for fillings too! My kids have been eating these up... :)
@@Sugarologie 🤣🤣🤣🤣💖😊
@@Sugarologie cool 😎
I cannot believe you don’t have more subs considering your wonderful presentations, editing, your flawless vlog, your personality, the obviously hours you put into all these tutorials and recording, voice overs etc. etc etc.. it’s clear you are very intelligent and talented.. congrats on your fantastic vlog as well. You deserve a million subs.. much better than that Ronsana “Roe” what’s her face! 😂
Awww, I want to hide under a table now 😊. Very flattered for all your kind words. I do love making these. I suppose all those years reading cookbooks and dreaming about baking has come to fruition here. Again thank you.
So beautiful!
Thank you! 😊
Beautiful! And the peanut butter ones can prob be considered gluten free for people like me! Yay! Any idea how long these would keep in the fridge or freezer before Valentine’s Day?
Yay! I love that they're gluten free for you. All the ingredients are pretty shelf stable for at least a few days, but if you fridge them they should last for at least a couple weeks!
Hey Adriana! Can I fill these hearts with Nutella? Will it ruin the chocolate consistency? Bdw I love how you describe everything. Thank you for sharing tips ❤️
Yeah you can! Have you seen that video on youtube of the giant Nutella heart? If you haven't you should see it, but that's proof that it can (and should) be done ;)
Nice!
Thanks!
@@Sugarologie yw!
im sorry this is going to be a dumb question idk anything about making baking or cooking food haha but could i use nutella as a filling??
As far as I know, you *should* be able to replace the peanut butter with nutella pretty easily.
Not at all dumb but actually a very insightful question 😉 So what Deborah said is correct, Nutella is shelf stable just like peanut butter. So you could def sub it in, the only thing is that my recipe is tailored for the fat content/consistency of peanut butter, so you may have to alter the amount of powdered sugar so it's workable like in my video. But you really can't do much wrong with the recipe so definitely experiment! ❤
oh ok thank you both so much!!!!
yummy
😋
Do you prefer Merkins over Ghirardelli? If so, why? I can't wait to try these :) great tutorial!
You know, I really like both. But I buy Mercken's because it comes in bulk. I'll order couple pounds here and there and it's a little more cost efficient than Ghiradelli's, (which I get at Target.) And thank you!
Hello!
What are the measurements of the chocolate presentation box?
Thanks.
Where did you get your packaging?
Michael's mostly, though this is an older box. If you got to the gift packaging section they've got all those craft boxes and shredded paper to play with 😉
😘
Please can you give me ideas for the name of the company for the gel colors to add to the chocolate
Yes, I mostly use this: amzn.to/3nzQMcG 😀
@@Sugarologie okay thank you
How do you keep your mold shiny?
Most of the chocolate I use is compound chocolate, which rinses away with warm soapy water since it has so much sugar in it. If I'm using high fat chocolate, I will often rub it with some canola oil, then warm soapy water :)
How far in advance do you make the cake?
This cake I made the day before but you can store cake in the freezer, which is what I normally do for cakesicles and cake truffles. Just in an airtight ziplock bag and it should keep for at least a month. Butter cakes are really great because you can make them ahead of time and they still taste really good! :)
Do you temper your chocolate?
So yes, when working with real chocolate, but this is candy coating or compound, so no need to temper ;)
does it melt easily?
Ack sorry I messed up on replying to this and accidentally deleted your message. But yeah - so at room temp it's hard enough to pick it up and handle it, and then biting into it is similar to like perhaps a milky way bar. :)
@@Sugarologie thank you so much 😘
Hi i have a question what is it called that you used to give it a gold look at your chocolate in the beginning
That is Wilton's cake paint - I listed it in the desciption box if you'd like to see it :)
Thank you so much 🌟❤
Where did you get the box?
I get most of my boxes from the Michael's gift packaging section 💕
💙💜💛
🥰