I have never used ganache for cake pop- will definitely have to give this a try- it looks delish. Ps really enjoying all of your cake tutorials. Keep up the awesome work. Mwah xxx
Hey Rosie! I love your channel! I have a cool idea, I think it would be cool if you could do a Dr. Pepper cake, or something along those lines! It'd be awesome to see your twist on the recipes and how you decorate it! Thanks! -Lindsey 😊
Hi Rosie!Thanks a lot for your tutorial😉👍 I'm always dreading when receiving a cake pop order..Due to cracks, too thick chocolate (I always use the #1 Callebaut, Belgian Chocolate) but every time it turns out horrible (and then realising that I still have to do a 150 more grrrr) Never have I thought to make a ganache, let alone adding coconut oil!🙊🙈🙊) to my mixture. And I'm a cake decorator for 6,5 years now with my own shop, it's slightly embarrassing I'll have you know😂😂😂 Thank you again for this very,very helpful tip,now I'm confident enough to tackle my next cakepop order without all previous, horrible 'accidents' (and covering them up with numerous little deco's) hihihi. Many thankful greetings from the Netherlands, Tamara Cleef of Sweet Cleef Cakes 😉❤👌
Hi, Rosie, those cake pops are just über gorgeous. You really have a lot of talent, skill, energy, and enthusiasm in terms of beautiful cakes. I don't know when my request is coming, but I am patiently waiting for it to happen. Maybe someday, you should make a companion cookbook with beautiful stunning photographs of your gorgeous creations. See ya soon, Rosie. Byron. :)
thanks for the lovely comment +Byron Chandler ! I watched the trailer last night of the Nutcracker and the Mouse King, wondering whether I have been living under a rock. How had I not heard of this movie?? haha. I have been mapping out in my head how I will construct it, but it is coming ;) thanks for taking the time to write and for the encouragement!
i tried the recipe today but it didnt work well for me, only positive point was that i managed to get red ganache with only 4 drop of americolor gel coloring. do you have a tip to suceed?
Thanks for the tutorial. My ganache turned out very runny and while letting it cool some got oil separated from chocolate. And overall looks grainy. Any advice. Thanks.
Hi Rosie. It surprise me that you take the time to answer to every comment. Thank you for that. I would like to ask you if the coconut oil can be substitute for Crisco (solid vegetable fat), I use it to make the Candy Melts more fluid. Thank you!
Hey +maribel cabrera, haha for as long as I can, I will do my best to get to every comment ;) As for the Crisco, I haven't personally tried using it with the ganache recipe. Although the reason I like coconut oil is because it remains solid and hard at room temperature which gives the ganache some stability. I am wondering, since Crisco is soft at room temperature, if it will make too soft of a ganache.. You could always try. Although I have a feeling coconut oil will give you a better result.
oh yay definitely a coincidence, I've recently have had issues making cake pops and having them leak oil. super strange. I'm making some Halloween cake pops this week and I'm definitely going to try using ganache. thank you so much for always having great tips and tricks. love your videos your the best!!!
Hi how do you feel about the cake pop makers that make thr balls for you and also the wilton chocolate melting pot? That melts and keeps the chocolate warm while your working?
I have a question. I'm going to make some tomorrow. If I used white chocolate chips instead of a ganache, will it still have the nice slick/even coating effect???
That's smart, thank you so much for the video, I will totally try this idea although I will miss the crunch from he chocolate. Love you channel so much
Last time I made a cake pop I was kind of horrified how much icing I needed to make a ball. However, without enough icing the cake probably would crumble off the stick. Would it be a disaster if I use a little less icing, freeze the ball and coat it with the ganache while it's holding its shape? Any reason I shouldn't do this other than it may be a bit more crumbly when eaten?
Hi Rosie, I just followed your instructions and the white chocolate got very thick, I did everything to get it to the dip stage but nothing worked. Did you use real white chocolate or candy melt? Please help me to get this cake pops right. Thank you!
hey hun, sorry to hear that :/ I used white chocolate instead of candy melts. It sounds like the ganache set quickly before you were able to dip in the cake pop. Is the air conditioner on? was the ganache made to sit out for a while before you dipped the cake pop in? Sometimes if the cake pops are super chilled, the first couple will work fine, but you may find the next ones don't settle so smoothly because the cold firms up the ganache in the cup . In which case, it might need reheating in the microwave for a few seconds. I hope these tips help you out!
+Kate Welsh yea, it works pretty well :) I still use the 1:3 ratio, 3 times as much chocolate to your cream. I add copha / vegetable oil so it sets dry, otherwise just ganache would leave you with a little bit of a tacky surface. to 160 grams of ganache I add about 2 tablespoons worth of coconut oil.
Great idea! I love the coloured stripes also, I'm definitely going to try that technique. What camera are you using Rosie? have you recently changed? The sound quality when you are further away at the end of your videos has improved a lot, great video!
glad you enjoyed it +teegzizspunky :D I am still using the same camera (a Canon 70D) although my microphone and recorder arrived in the mail, so the audio should be much nicer now x) thanks for noticing hahah ;) xx
Thank you for this wonderful tutorial! Two questions about using ganache instead of candy melts: 1) Can you still package these individually, or are they too soft? 2) Do they need to be refrigerated? Thanks!!!!!
Hey +Kathleen Hess, thanks for the comment :) I would be cautious when packaging them as the ganache will be soft. Once they ganache has set it can be left outside for the duration of the party. In the meantime, I would keep them refrigerated
I tried to make these but the ganache dripped all over the sticks and just wouldn't set :( - any advice? They look amazing. I'd love to get these right.
Thank you for your comment! It sounds like there might be a tad too much cream in the mix. maybe try adding just a little less, or a little less oil instead :)
Hi +Natalie Cinousis, it can be any cake you like. Here's a recipe for a vanilla cake with instructions: ruclips.net/video/mb7dzqxnl0k/видео.html (i use it for cakes or cupcakes, it works wonderfully both ways)
the ratio i have used in this recipe is 120 grams of chocolate and 40 grams of heavy cream :) if you need more details I have the full recipe just in the description under this video x
+Rosie's Dessert Spot YESSSSSSSSS!!!!!!!!!! I Also use it to make the cake pop "instead" of icings LOL!!!!!!! Going to start making vids myself with my recipes soon Too LOL!!!!!!!!!!!!!! I Have a AWESOME Recipe 4 Brownie truffles/pops lol Hope you have a Lovely day/nite hunny!!!!!!!! ♡♥♥♡♥♥♥
Thanks for the tutorial! This helps a lot! I didn't quite understand which kind of food colouring you used - gel colour AND liquid colour to keep the consistency? So if I used only gel colour the chocolate ganache would get too thick?
Hi +ChewingCharly, I used just gel food colour and then added in copha (which is a form of coconut oil). That's what made it easier to dip the cake pops in and what also helps to make the ganache thinner when dipping and harder when it sets :)
Hi Rosie, I love watching your videos! Is it the same ratio with chocolate as it is for the white chocolate? Do they become less tacky after putting them in the refrigerator or freezer? Thanks!
Hi +Nancy Smith, the ratio for white and milk chocolate are the same and the ratio for dark chocolate and cream is different- you use half the amount of cream to your chocolate weight :)
+Theresa Johnson Hey Theresa, in this video I used chocolate button which is a compound chocolate. But I treat them as regular white chocolate and add 1/3 of the weight in cream to make the ganache :) happy baking!! xx
Hi, Rosie, i love those cake pops, it so beautiful and gorgeous. but i have one question, that is after decorating, those cake pops need to be keep in the refrigerator or not?
Hi +Joanne Lim, thank you :) chocolate ganache is stable at room temperature so they can be left out on the day of the celebration. In the mean time though I would keep them refrigerated.
Hi Rosie, I need your help! :( I've been making a lot of cake pops lately and followed all of your advices. Bur recently I tried to make cake pops covered in white chocolate ganache rather than dark chocolate ganache, I used the formula you advise: 1/3 part of cream per 1 part of white chocolate, (I used 300 grams of white chocolate + 100 grams of cream + 1 tablespoon of vegetable oil), and my ganache turned out too thick, it made my cake pops fall out of the sticks :(. Then I tried the formula I use for dark chocolate (200 grams of chocolate + 130 grams of cream + 1 tablespoon of vegetable oil), the ganache was too runny and obviously almost all of it dripped off the cake pops. Is there something I am doing wrong? Do you think it could be the brand of white chocolate I'm using? Although I use the same brand of dark chocolate and works just fine. Could you please help me once again? Thank you in advance ;)
+Jennifer Sim Hey Jennifer, I have an edible ink printer at home and some rice paper / wafer paper I print on to. It's literally as easy as copy and paste your images onto work and sending it to a printer that contains edible ink. I would be happy to do a demo if you like :) But I didn't actually design the butterflies is all.I found the images on the internet.
hi rosie.. once the cake pop set.. is't easy to remove the stick.. coz i plan to make a nice round cake pop without the stick and put it on the wedding cake..
Hey +eqy rezeil, Yes you can, just make sure that you allow them to stay in the freezer for a little bit before you remove them. The ganache, although it isn't sticky, it will still be softer than chocolate and can change shape if pressed on. That would be my only concern.
I have tried cakepops several times but my cake ALWAYS pull away from the stick. I make sure to cool the rolled cake and the candy is harden. Do you have any tips for that?
hey hun, it could have to do with the change in temperature from the fridge to room temperature. It helps to add copha or even vegetable oil to your chocolate, it helps add flexibility, therefore less chances of the chocolate cracking.
+Mohsen At thank you ;D Yes I did! It makes a strange buzzing noise sometimes though.... I don't know if it's the mic, or the recording device..... hrmm.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
i mean ! im out of word ! you just changed my life tonight with this tutorial !
I love all of your videos, don't ever stop! I've actually made one of your creations !
+Lizzy xo, you are amazing thank you! Which creations? I would love to see! :)
+Rosie's Dessert Spot I've actually mentioned you in the comments section of my instagram! Maybe I could tweet it to you instead!
ohh gotcha. Did I respond to the photo? If I haven't responded it means I didn't see it :/
+Rosie's Dessert Spot I've just tried sending you be picture on Instagram, hopefully you were able to see it :)
I love the coating looks glossy beautifully done.
+xunique723x thank you!
Just beautiful!! Good job!!! Love it!!
Very pretty!!! I will definitely try to do these
They are beautiful! I've watched many of the cake pop videos. Yours is far superior. Thank you.
I have never used ganache for cake pop- will definitely have to give this a try- it looks delish. Ps really enjoying all of your cake tutorials. Keep up the awesome work. Mwah xxx
+Keli Magerman thank you so much Keli! xx
how many grams per balls?
nice and simple design to create cake pops.
Hey Rosie! I love your channel! I have a cool idea, I think it would be cool if you could do a Dr. Pepper cake, or something along those lines! It'd be awesome to see your twist on the recipes and how you decorate it! Thanks! -Lindsey 😊
Hey +Courtney Lindsey, thanks for the request :) I like a good challenge x) I will add that one to the list, thank you!
Can you please like give me the steps and what bread did you use for making the cake pop..
Beautiful cake pops!!!
I love your videos!
These are so elegant! Love them!
+Siddhi Patel thank you!! x
Can I add white chocolate to candy melts? Would that make it softer and not cracked ?
What is the shelf life with chocolate gnache please?
thank you for sharing, you made my day
Can i use regular oil if i dont have coconut oil?
Hi Rosie!Thanks a lot for your tutorial😉👍 I'm always dreading when receiving a cake pop order..Due to cracks, too thick chocolate (I always use the #1 Callebaut, Belgian Chocolate) but every time it turns out horrible (and then realising that I still have to do a 150 more grrrr) Never have I thought to make a ganache, let alone adding coconut oil!🙊🙈🙊) to my mixture. And I'm a cake decorator for 6,5 years now with my own shop, it's slightly embarrassing I'll have you know😂😂😂 Thank you again for this very,very helpful tip,now I'm confident enough to tackle my next cakepop order without all previous, horrible 'accidents' (and covering them up with numerous little deco's) hihihi. Many thankful greetings from the Netherlands, Tamara Cleef of Sweet Cleef Cakes 😉❤👌
they are pretty either way
+Nicholas Chavez thank you!
am so glad I found it channel. u r amazing. thank u very much for answering me. I will give it try and let u know.
It is beauuutiful... and gorgeoussss..... awesome
+Moonlight Shimmer 101 thank you!
Hi, Rosie, those cake pops are just über gorgeous. You really have a lot of talent, skill, energy, and enthusiasm in terms of beautiful cakes. I don't know when my request is coming, but I am patiently waiting for it to happen. Maybe someday, you should make a companion cookbook with beautiful stunning photographs of your gorgeous creations. See ya soon, Rosie. Byron. :)
thanks for the lovely comment +Byron Chandler ! I watched the trailer last night of the Nutcracker and the Mouse King, wondering whether I have been living under a rock. How had I not heard of this movie?? haha. I have been mapping out in my head how I will construct it, but it is coming ;) thanks for taking the time to write and for the encouragement!
i just cant believe it! révolution! amazing ! i just cant believe it !
Very good video, thank you!!
what i have to use to stick the butterfly?
hi rosie will this this won't melt? I live in Philippines humid country thanks
Thanks for this🤗Can I buy these butterflies at Coles pls?
Rosie...you make it look so easy!!! :O
+SUGARCODER haha it's not so bad ;)
very very very nice recipe
i tried the recipe today but it didnt work well for me, only positive point was that i managed to get red ganache with only 4 drop of americolor gel coloring.
do you have a tip to suceed?
Thanks for the tutorial. My ganache turned out very runny and while letting it cool some got oil separated from chocolate. And overall looks grainy. Any advice. Thanks.
what's the difference between candies melts by itself or how you did it with extra stuff?
really thanks. your each video is prefect, like
Thank you so much +陈小丫:D xxx
this looks amazing
thank you +Hanna Abdi ! xx
Can you make cake pops in advance and freeze them?
Hi Rosie. It surprise me that you take the time to answer to every comment. Thank you for that. I would like to ask you if the coconut oil can be substitute for Crisco (solid vegetable fat), I use it to make the Candy Melts more fluid. Thank you!
Hey +maribel cabrera, haha for as long as I can, I will do my best to get to every comment ;) As for the Crisco, I haven't personally tried using it with the ganache recipe. Although the reason I like coconut oil is because it remains solid and hard at room temperature which gives the ganache some stability. I am wondering, since Crisco is soft at room temperature, if it will make too soft of a ganache.. You could always try. Although I have a feeling coconut oil will give you a better result.
Can you share your cake pop recipe? I always fail on cake pops. Thanks in advance
Can you do the same with regular chocolate??
oh yay definitely a coincidence, I've recently have had issues making cake pops and having them leak oil. super strange. I'm making some Halloween cake pops this week and I'm definitely going to try using ganache. thank you so much for always having great tips and tricks. love your videos your the best!!!
how do u make the butterflies i tried to find the video but couldnt seem to find it..ur stuff is beautiful
Great technique! You gave me a lot of things to do this week :D
+SONYA BLADE lol glad to help ;) I am sure they are going to be fun things x)
Hi Rosie!
What is the type o cake you are using in this cake pop and the frosting you've used to mix it?
What about the ganache dripping down when setting?
Hi how do you feel about the cake pop makers that make thr balls for you and also the wilton chocolate melting pot? That melts and keeps the chocolate warm while your working?
How to store cake pops ?? Plz tell instantly I m making now
hi lovely! I would store these in the fridge if you can
Do you have recipe for this cake to make cake pop?
I have a question. I'm going to make some tomorrow. If I used white chocolate chips instead of a ganache, will it still have the nice slick/even coating effect???
Woww they look superb
thank you!!
Can I add to chocolate ganache melted bonbon
That's smart, thank you so much for the video, I will totally try this idea although I will miss the crunch from he chocolate. Love you channel so much
thank you so much +Nada Salama :D Happy baking! x
can heavy cream replace by whip crem?
Hi what is the flo-coat that she is adding?
buenas. no entiendo mucho inglés. que es lo transparente que le agregaste al ganache ??
Thanks hun! That is copha that I have added (coconut oil will do the trick as well)
Rosie's Dessert Spot mil gracias por tomarte el trabajo de responder. sos grandiosa haciendo estos postres
Last time I made a cake pop I was kind of horrified how much icing I needed to make a ball. However, without enough icing the cake probably would crumble off the stick. Would it be a disaster if I use a little less icing, freeze the ball and coat it with the ganache while it's holding its shape? Any reason I shouldn't do this other than it may be a bit more crumbly when eaten?
Do you still have to temper the chocolate?
Can i use cocoa butter instead of copha?
Hi Rosie, could I use buttercream for the cake pops and dip them straight into melted chocolate instead of ganache? Would that still work ok?
That genius I would have never thought of using ganache... But wouldn't the coat take long to dry with ganache?
+Trevor Sanichar Only by a few minutes really, and just about equal time when you pop them into the fridge :)
hi plz answer my question. we don't have copha here can I use Crisco?? if yes same amount I add? thank u
Zaynab Abbad hi hun, yes thats correct. the copha sets harder than crisco would, but it will still do the trick :)
How/where do you get the editable butterlies?
Hi, dose it leave your cake pop sticky?
Hi Rosie, I just followed your instructions and the white chocolate got very thick, I did everything to get it to the dip stage but nothing worked. Did you use real white chocolate or candy melt? Please help me to get this cake pops right. Thank you!
hey hun, sorry to hear that :/ I used white chocolate instead of candy melts. It sounds like the ganache set quickly before you were able to dip in the cake pop. Is the air conditioner on? was the ganache made to sit out for a while before you dipped the cake pop in? Sometimes if the cake pops are super chilled, the first couple will work fine, but you may find the next ones don't settle so smoothly because the cold firms up the ganache in the cup . In which case, it might need reheating in the microwave for a few seconds. I hope these tips help you out!
can I substitute cocoanut oil with shorting
yes you can :)
wow ganache hey. interesting. what ratio do you use?/
+Kate Welsh yea, it works pretty well :) I still use the 1:3 ratio, 3 times as much chocolate to your cream. I add copha / vegetable oil so it sets dry, otherwise just ganache would leave you with a little bit of a tacky surface. to 160 grams of ganache I add about 2 tablespoons worth of coconut oil.
Can shortening replace the coconut oil? Is it hard enough to be kept in a plastic bag?
Very neat , very beautiful, very talented :-)
thank you so much for your lovely comment +MsMichaela999 x) x
what size are those beautiful butterflies??? :) thanks
can i use liquid food colour?
Great idea! I love the coloured stripes also, I'm definitely going to try that technique.
What camera are you using Rosie? have you recently changed? The sound quality when you are further away at the end of your videos has improved a lot, great video!
glad you enjoyed it +teegzizspunky :D I am still using the same camera (a Canon 70D) although my microphone and recorder arrived in the mail, so the audio should be much nicer now x) thanks for noticing hahah ;) xx
Thank you for this wonderful tutorial! Two questions about using ganache instead of candy melts: 1) Can you still package these individually, or are they too soft? 2) Do they need to be refrigerated? Thanks!!!!!
Hey +Kathleen Hess, thanks for the comment :) I would be cautious when packaging them as the ganache will be soft. Once they ganache has set it can be left outside for the duration of the party. In the meantime, I would keep them refrigerated
Thank you SO much for your quick response!
How far in advance can I make these cake pops
Hi +Lorie Anne P, if you use the cream cheese and oreo recipe it will last a good 5 days in the fridge :) so You can even make them 2 days in advance.
you are shuch a lovely girl! i love your work.keepit up!
thank you so much Jenny for your beautiful comment x)
I tried to make these but the ganache dripped all over the sticks and just wouldn't set :( - any advice? They look amazing. I'd love to get these right.
Thank you for your comment! It sounds like there might be a tad too much cream in the mix. maybe try adding just a little less, or a little less oil instead :)
whats your ratio of cream to the chocolate for ganache?
Love it learn again
So cute & yummy Rosie's Desserts thank you
+Claudia Ayala thank you! and no worries ;D
Amazing
+Destine Spells thanks :)
It wont work on my cake pops
Your so adoreable! Love everything you do.
How do you make the batter?
Hi +Natalie Cinousis, it can be any cake you like. Here's a recipe for a vanilla cake with instructions: ruclips.net/video/mb7dzqxnl0k/видео.html
(i use it for cakes or cupcakes, it works wonderfully both ways)
Hi! Whats the ratio of your chocolate and cream for the ganache? Thanks! :)
the ratio i have used in this recipe is 120 grams of chocolate and 40 grams of heavy cream :) if you need more details I have the full recipe just in the description under this video x
GORGEOUS, I Also used Ganache' 4 cake pops lol!!!!!!!!!! ♡♥♡♥♡♥♡♥♡♥
+Cherokee Miller lol isn't it so much better that way ?? ganache is the best x) xxx
+Rosie's Dessert Spot YESSSSSSSSS!!!!!!!!!! I Also use it to make the cake pop "instead" of icings LOL!!!!!!! Going to start making vids myself with my recipes soon Too LOL!!!!!!!!!!!!!! I Have a AWESOME Recipe 4 Brownie truffles/pops lol Hope you have a Lovely day/nite hunny!!!!!!!! ♡♥♥♡♥♥♥
Does it still have a crunchy coating or not so much?
I know this video is a little older, but does anyone know where is she got those adorable edible butterflies?
can I use aluminum foil
Thanks for the tutorial! This helps a lot! I didn't quite understand which kind of food colouring you used - gel colour AND liquid colour to keep the consistency? So if I used only gel colour the chocolate ganache would get too thick?
Hi +ChewingCharly, I used just gel food colour and then added in copha (which is a form of coconut oil). That's what made it easier to dip the cake pops in and what also helps to make the ganache thinner when dipping and harder when it sets :)
Thanks :) I'll try that!
so cute I love to see people do cake pops I think now my favorite videos are people doing cake pops they look so delicious Mmmmmm!
Hi Rosie, I love watching your videos! Is it the same ratio with chocolate as it is for the white chocolate? Do they become less tacky after putting them in the refrigerator or freezer? Thanks!
Hi +Nancy Smith, the ratio for white and milk chocolate are the same and the ratio for dark chocolate and cream is different- you use half the amount of cream to your chocolate weight :)
Beautiful cake pops! Did you use real white chocolate or the chocolate candy melts? I'm going to attempt this project! Thank you!
+Theresa Johnson Hey Theresa, in this video I used chocolate button which is a compound chocolate. But I treat them as regular white chocolate and add 1/3 of the weight in cream to make the ganache :) happy baking!! xx
Does it dry hard? The ganache?
Hi hun, the ganache dries firm in the fridge, but not hard.
Hi, Rosie, i love those cake pops, it so beautiful and gorgeous. but i have one question, that is after decorating, those cake pops need to be keep in the refrigerator or not?
Hi +Joanne Lim, thank you :) chocolate ganache is stable at room temperature so they can be left out on the day of the celebration. In the mean time though I would keep them refrigerated.
where do i find your tutorial on making the beautiful butterflies
Hi Rosie, I need your help! :(
I've been making a lot of cake pops lately and followed all of your advices. Bur recently I tried to make cake pops covered in white chocolate ganache rather than dark chocolate ganache, I used the formula you advise: 1/3 part of cream per 1 part of white chocolate, (I used 300 grams of white chocolate + 100 grams of cream + 1 tablespoon of vegetable oil), and my ganache turned out too thick, it made my cake pops fall out of the sticks :(. Then I tried the formula I use for dark chocolate (200 grams of chocolate + 130 grams of cream + 1 tablespoon of vegetable oil), the ganache was too runny and obviously almost all of it dripped off the cake pops. Is there something I am doing wrong? Do you think it could be the brand of white chocolate I'm using? Although I use the same brand of dark chocolate and works just fine. Could you please help me once again?
Thank you in advance ;)
So Cute!
i might make these for a party c;
thanks +AmberAka Jl :) they are pretty easy to make x
:D
Hi, did you make your own edible butterflies? If so, do you have tutorials on how to make them?
+Jennifer Sim Hey Jennifer, I have an edible ink printer at home and some rice paper / wafer paper I print on to. It's literally as easy as copy and paste your images onto work and sending it to a printer that contains edible ink. I would be happy to do a demo if you like :) But I didn't actually design the butterflies is all.I found the images on the internet.
+Rosie's Dessert Spot
Hi, it would be awesome if you can do a demo of it. I would really love to see it. Thx!
+Jennifer Sim awesome, I will add that to the list :) xx
she reminds me of how to cook that
+Stacey Daisy lol I get that a lot.. I think it's the Aussie accent ;)
hi rosie..
once the cake pop set.. is't easy to remove the stick.. coz i plan to make a nice round cake pop without the stick and put it on the wedding cake..
Hey +eqy rezeil, Yes you can, just make sure that you allow them to stay in the freezer for a little bit before you remove them. The ganache, although it isn't sticky, it will still be softer than chocolate and can change shape if pressed on. That would be my only concern.
I have tried cakepops several times but my cake ALWAYS pull away from the stick. I make sure to cool the rolled cake and the candy is harden. Do you have any tips for that?
hey hun, it could have to do with the change in temperature from the fridge to room temperature. It helps to add copha or even vegetable oil to your chocolate, it helps add flexibility, therefore less chances of the chocolate cracking.
The cake pop was offended you kept calling him a cupcake! 🤣 jkkk!!
hi
you mentioned you used chocolate melts for the ganache. would it be OK if I used regular baking white chocolate or is melts necessary ?
hi Maria, I actually just use conpound chocolate, but you can use real white chocolate as well :)
This are beautiful, please can you do rose flower cake pop (: xxx
+amyloulaa thank you! and thanks for the video request :) I will add it to the list x
wow, very beautiful and creamy! you bought a new microphone? ¿:-D
+Mohsen At thank you ;D Yes I did! It makes a strange buzzing noise sometimes though.... I don't know if it's the mic, or the recording device..... hrmm.
i will try again but today wasnt the day