Hi, I almost always use candy melts for my cakesicles as I don’t like the hassle of tempering. If you prefer to use a real chocolate, couverture is much better quality
Hi, they should be fine. But I would conduct a trial first if it’s for an important event. And let them sit at room temp and come up to temperature completely before touching when you take them back out
@@cuppakaykestutorials6452 deffo will have take a look for more videos on your channel. I have been wanting to try this but still not sure. Anyway, your video is really clear on how to do this. Thanks so much 👍
As I say in a lot of my videos, I’m not too bothered on the neatness of the back. But if you want a really clean back, don’t fill the filling as high and it’ll be neater. And use a warm spatula
@@wafaahaiba6498 I’ve never used compound chocolate so I’m not sure how it behaves under these circumstances. If you can get candy melts, they’re the easiest as they’re already tempered
Okay so I have quick question regarding the glittery bow what is it called and where did you get at because I love your RUclips tutorial about the cakesickle very impressive by the way #brava 😋👏
Hi, mine last a good week once they’re made as they’re tightly sealed. However I would advise conducting your own research and testing to check how long yours last (this is how I’ve worked out my best before for them), especially if you’re selling them. For temps in the U.K. right now I would advise trying to work early in the morning and once the temp goes up, stop. Storing the fridge can cause the chocolate to crack, so it’s a risk
Hi, how much you charge depends on a lot of factors so it can vary. You need to charge according to your local market, your skill level, the intricacy of the design and other factors such as quality of products use, if you bake scratch made or box cake and other things like that.
I love your techniques and the fact that you use from scratch made cakes. I would love to do that. I'm just starting out doing a bit of research first. I might start of with box then move to from scratch cakes, I'll just need to understand pricing.
Ah thank you so much. All my cakes are scratch made but I’m in the U.K. and it’s rare to use box mix here. Definitely make sure you work put your costs and how long they take you as well
I very rarely comment on videos, but this video was so informative. I’ve decided to have ago at these, and I couldn’t have found a better video!!
These are lovely 🩷 I just discovered your channel and am thoroughly enjoying it. Love from North Idaho, USA.
Thanks and welcome
Absolutely gorgeous appreciate your patience and teaching us thanks for all the details and where to buy
Your cakes are the best I have seen so far fr Canada
Thank you so much!
Best I've seen on youtube and I've just watched loads of vids.
Well explained and great tips x
Thank you for the great feedback! I’m glad you found it helpful
Absolutely gorgeous thanks for your patience and teaching us all the details and where to buy
Ah thank you for the lovely feedback
Absolutely gorgeous thank you for your patience and for all the details and where to buy
Hello, delicious dessert 👍👍Yummy, thank you my new friend 🌺🌺
Thanks and welcome
They are beautiful!
Thank you so much
Wooow amazing cakesicles & great explaining u r the best 👏🏼
Beautiful! Thanks for sharing
So beautiful 🙏💐
These are beautiful 🙌🏽🙌🏽
Thank you so much
Love this ❤
I so so so love this!
You did such a beautiful job. 😍
Super excited to try this, it's soo cute to eat 😍, thanks for sharing
What did you use for the drip at the end? The pme candy melts were really thick even with oil. I struggled to pipe with them.
Thanks for sharing and teaching us. Gorgeous love them. Did you add shortening to your melts? Thanks
What is the name of the clear thing to roll the chocolate around?
Thank you soooo much! Gonna try these for Easter!
Ah you’re welcome! Good luck x
Stunning!!!!!!! Love it
Thank you
So, so pretty!
Amazing video!!
Thank you so much
Thank you, this was so informative!
Thank you. That’s great to hear!
Thank you so much for the tutorial. I try them out today and love how they came out!
That’s great!
Can you please make a video on how to properly melt chocolate so it don't get hard to fast or be lumpy also what's the best brands to use pleaseeeeee
Hi! After fully making the cakesicles, how long can they stay out at room temperature? Also, should you refrigerate them?
Hello. Can you tell me what kind of sprinkles you used and where you got the small bows from?
Sprinkles are happy sprinkles and I usually get my bows on Amazon or eBay. Search for ‘mini bows’
@@cuppakaykestutorials6452 Ok, cool. Thank you for your replay!🙂
How does your different colors of candy melts don’t mix together when you are mixing them all together around the mold?
Hi, they do mix slightly, that’s what creates the marbled look
So beautiful 😍😍
Cuanto tiempo pueden durar estos dulces
Hi, which one is better for cakesicle.. should I use chocolate compound or couverture? thanks 😊
Hi, I almost always use candy melts for my cakesicles as I don’t like the hassle of tempering. If you prefer to use a real chocolate, couverture is much better quality
@@cuppakaykestutorials6452 We have candy melts Callebaut, Tulip and the other brand. Ah couverture, thank you 😊
Dear which brands colors you are using???
Hi, they’re linked in the description
I love these 😍
Hi will the added buttercream with the cake not melt tru the chocolate
If it’s hot enough to melt the buttercream inside the chocolate, then it’s hot enough to melt your chocolate as well
Can the cakesicles be placed in the freezer for a couple of days/week before eating
Hi, they should be fine. But I would conduct a trial first if it’s for an important event. And let them sit at room temp and come up to temperature completely before touching when you take them back out
Where did yyou order your sprinkles from?
Hi, they're Happy Sprinkles
Where did you get the gold ribbons. And thank you so much for everything
Hiya, I just get them on eBay. If you type in ‘small gold ribbons’ loads of options come up
How did u stick the happy birthday disc on the cakesicle? Was it just normal buttercream
Hi, just a squeeze of melted chocolate
Hi, do you need to put them back to the fridge before putting the cake n buttercream mix? Thanks
You do the first stage of putting the chocolate in the mould and then fridge. Then the cake and buttercream. Then seal the backs and into the fridge
@@cuppakaykestutorials6452 thank you 👍
@@lovelyningsih no problem. There’s loads of videos for them on my channel
@@cuppakaykestutorials6452 deffo will have take a look for more videos on your channel. I have been wanting to try this but still not sure. Anyway, your video is really clear on how to do this. Thanks so much 👍
@@lovelyningsih you’re welcome! Tag me on IG if you try it x
But i've got to figure out a way to get a cleaner back
As I say in a lot of my videos, I’m not too bothered on the neatness of the back. But if you want a really clean back, don’t fill the filling as high and it’ll be neater. And use a warm spatula
Why when i do it after i take the cakesicle out they dont look clean and the chocolate have something like veins (white color)
Hi, it sounds like your chocolate is blooming. I assume you’re using real chocolate? If so, you need to temper it first
@@cuppakaykestutorials6452 its compound chocolate
@@wafaahaiba6498 I’ve never used compound chocolate so I’m not sure how it behaves under these circumstances. If you can get candy melts, they’re the easiest as they’re already tempered
Why do I always get cracks from around the stick area? What am I doing wrong? Also if I put a second layer of chocolate it chips off. Please help 🥺
Hi, what type of chocolate are you using?
Okay so I have quick question regarding the glittery bow what is it called and where did you get at because I love your RUclips tutorial about the cakesickle very impressive by the way #brava 😋👏
Thank you for your kind words. I get them on eBay, just search for ‘mini bows’. They’re not expensive but make a big difference I think
How far in advance can we make these and how do we store them in temperatures like we have in the UK now please? With kindness. Xxxx
Hi, mine last a good week once they’re made as they’re tightly sealed. However I would advise conducting your own research and testing to check how long yours last (this is how I’ve worked out my best before for them), especially if you’re selling them. For temps in the U.K. right now I would advise trying to work early in the morning and once the temp goes up, stop. Storing the fridge can cause the chocolate to crack, so it’s a risk
Hi are these mini molds or regular size? It's hard to tell here.
Hi, the mould is linked in the description
How much do u charge for each one
Hi, how much you charge depends on a lot of factors so it can vary. You need to charge according to your local market, your skill level, the intricacy of the design and other factors such as quality of products use, if you bake scratch made or box cake and other things like that.
I love your techniques and the fact that you use from scratch made cakes. I would love to do that. I'm just starting out doing a bit of research first. I might start of with box then move to from scratch cakes, I'll just need to understand pricing.
Ah thank you so much. All my cakes are scratch made but I’m in the U.K. and it’s rare to use box mix here. Definitely make sure you work put your costs and how long they take you as well
good and l amAbiha
Is it only me or did she say 3 sets of 4 is 16
Great job tho 👍
I’m only human 🤷🏻♀️
okay it's good content, but I think there's so much wastage :( but thanks anyway
What am I wasting? 🙃