I stumbled across this video on a whim while I was looking at Cakesicles videos, and I couldn't believe that the name of the colouring was the middle names of my dear Chocolate Labrador that we had to put to sleep yesterday. I feel like she led me to your video! Also, very cute Cakesicles :)
Looks clean and amazing! You can also use oil based gel colors to dye the chocolate. You would get sooo many more applications from one bottle vs the small jar of powder!
Thank you! ✨ Yes - oil based colors work great too! I’ll be doing a tutorial on those as well. This tutorial was for how to color chocolate using the sugar art brand.
Cute!.. my advice is to use food color powder for decoration and painting small stuff. Food color powder is not as concentrated to add color to chocolate or anything of large quantities. It takes a lot of powder and it’s expensive
Just wanted to say that I just started watching the video and what the heck! You have such a gorgeous fresh face. I wish I looked that vibrant make-up free.
loved these so much! you’re such a great teacher! I had one question. Did you make the roses and the word “baby” or were they pre-made? If they were pre-made where can I buy them? I’m making these for my sisters baby shower!
Ada Usmani thank you so much! 🙏🏽 I hand piped the word “baby” using chocolate and made the flowers using fondant and a floral silicone mold 🌺 the mold is available on Etsy. In my first cakesicle tutorial, I provide the link to purchase it. ✨hope this helps! Congrats to your sister!! ❤️
Yas girl! Thank you soooo much for the video I was wondering how this product works on chocolate. I see that it doesn’t thicken your chocolate as you add more exactly what I was waiting to see. Btw your cakesicles are super nice and smooth.
Thank you for your sharing! May I know if you temper your chocolate before using it? And do you have to thin it out with coconut oil or canola oil? Thanks a million!
They look so good! Ive also noticed that when you put them in the fridge they ‘sweat’ and be quite moist. I just assumed that was down to using thick Cadbury chocolate. I use the dipping in chocolate method as I find it less time consuming (I’m not patient 😂). After dipping them in chocolate Would you just suggest leaving it out for the chocolate to set? And then storing them in a container to be used the following day? 🥰
Does this chocolate come out this thin or do you have to use a thinning agent like Wilton EZ thin or coconut oil? They’re beautiful and your videos are so easy to follow. Thank you!
Do you recommend doing it with the chocolate in the mold first? Or is it also a good option to just put in the cake, let it set and then dip the pops once the cake pops get to room temp? I’m planning on making cake pops for my boyfriend and wanted to see which way is less tedious
Not sure if you’ve already done them or need my input but I thought I’d try and help in case you was still wondering. If you’re doing the dipping method after you’ve put the cake in the moulds freeze them for 2hours ish and then dip them straight away. If you leave them to get to room temp before dipping them they’ll slide off the stick into the chocolate
Sorry for the delay! I prefer the pouring method because I like the aesthetic of the final results but the dipping method works great if that is your preference. The dipping method will be similar to the method of making regular round cake pops and dipping them in chocolate. Always remember, you don’t want to dip them straight out of the freezer into the chocolate because the temperature difference will result in the chocolate quickly hardening and cracking. Hope this helps!
@@calthebaker-ctb750 huh, your advice is not to dip them right from the freezer so they don't crack, rebecca rachael says to dip frozen so they do not fall of the stick. Both make sense, so what should I do?
Candy colors will give you a much better vibrant or pastel color without using that much product. :) Master elites are great for royal icing and macarons.
I agree. ✨ This tutorial was done to show the results of how the elite colors work in chocolate. Unfortunately, it does take quite a lot of product to achieve colors. As mentioned in the description box, I recommend using Colour Mill oil based colors for coloring chocolate as it’s a much better option in my opinion. I have another tutorial on my channel showing that option ☺️
I loved watching this !! I have to make some for my sister in laws 18th Birthday party which is after summer, but also need to make a day in advance please how should I store if considering the temperature? 🤔💯
Hey , I think you’re probably using gel/water based food coloring. Make sure it’s oil based! More difficult to come across but works better with chocolate, water makes choco seize and lumpy
Hi! Yes @Julia Martins is right! Try using Colour Mill Oil Based colors. They are made for chocolate and I highly recommend them! I have another tutorial linked in the description of this video showing how to use them & how well they work. Hope this helps! ✨
So glad the tutorials have been helpful for you! I have another cakesicle tutorial that’s a bit longer where I show you the brand of chocolate that I love to use and how to melt it. You can check it out on my channel! Thanks for watching! ☺️
Wonderful! I tried to buy from your link the chocolate but it says unavailable. Can you provide another link please or do you know from where we can buy this chocolate? I am from UK 😊
Thank you for explaining every step. Checked out the recommended chocolate and nearly fell on the floor at the price 😂 I'm just a home baker so I won't be spending that much on lil old me 😛 What cake recipe(s) would you recommend for these? I watched one video that said never use oil based cake and never use American buttercream, but then I've watched other videos that say both are fine. So confused!
Hi! LOL yes, it’s a bit pricey. You can try merckens... I’ve heard great things about it & I believe you can find it in smaller portions. Regarding the cake, oil based cakes are softer/lighter, so the texture might become more mushy instead of cakey. Regarding the buttercream, I use Italian meringue buttercream for all my products but if you prefer to use American buttercream (or any other buttercream) I don’t see why that should be a problem! 💖
Hi Callie! First off I love the video 🥺❤️ second what would you recommend for chocolate? your chocolate is so smooth! every time I make cakesicles the chocolate is always thick
Hi Christine! Thank you so much! I’m glad you enjoyed the tutorial! ✨🙏🏽 I have links to all the products that I use in the description drop down box above, including the chocolate. 🤗 I use this chocolate for everything! It’s a dream and melts down beautifully. Hope this helps!
Do you ever need to add crystals to that chocolate? or does it have a nice consistency to work with AND flavor (for the person consuming the treats? Thanks! love love your work.
Thank you! 🙏🏽 & sorry for the delay! It would have to be oil based colors because gel based colors have water in them which will make your chocolate seize. I have another tutorial on chocolate oreos using oil based colors.
@@purplerain1999 I don’t recommend using gel colors, as I mentioned previously, they result in your chocolate seizing up. This tutorial was to show how to color chocolate using The Sugar Art’s powdered color and I agree - it does take a lot to achieve deeper colors. I have another tutorial showing how to color chocolate using Colour Mill’s oil based colors which I highly recommend. With oil based colors, no additional oil is needed and your chocolate will not split or seize as it does when using gel based colors (which include water). Chocolate is delicate so adding colors with water in them make the chocolate difficult to work with. Check out the Colour Mill brand of chocolate colors and you won’t need to add sunflower/vegetable oil anymore.
@@purplerain1999 Yes, she asked a question under my tutorial and I told her my recommendation based on my experience. I offered an alternative suggestion to the powered color which is the Colour Mill Oil Based Colors, as I mentioned. I stand by my answer of not using gel based colors in chocolate because there’s other alternatives to achieve deep beautiful chocolate colors without having to worry about your chocolate clumping up and seizing or having to use added oils to achieve a smooth consistency. Again - For these tutorials, I was showing the difference in results when using different products to color your chocolate that bakers/treat makers might want to know the results of. You can do what you prefer 🤗
@@purplerain1999 I don’t think you should be telling her she needs more education. You are not superior to anyone here...Color mill is an oil-based liquid coloring specifically made for projects like this. The elite powder colours do require a lot in order to achieve colour, but color mill does not. They’re easier to use (especially for people who are trying to learn) without the need for adding oil and extra ingredients. I recommend you look them up give them a try before pushing your outdated and complicated methods here and acting superior. There is not one single way to do things when it comes to baking. Have a great day
@@purplerain1999 ewww ! Who are you even? Why would you dedicate so much of your time to this specific question? Why add oil when a liquid oil based option was presented already ? Duh, Less complications. This tells me 2 things; Callie is providing a simple and easier option for a new to the craft person, and secondly; it is Callie’s prerogative on what kind of advise she would like to give. I clearly see from your comments you are looking for confrontation. Pfft bye ! Move on.
I have a question do you bake the cake and then after you the milk your chocolate when the chocolate Dr then you take the cake after you don't come and it all up and mess it down into the chocolate mold and then put more chocolate on top of the cake mix can you give me an answer on that
We make them the day before they’re needed and wrap them up on a sheet tray and leave them at a cool room temperature. You can refrigerate them but they will “sweat” when you take them out of the fridge.
Master Elite Colors work better when your coloring chocolate, icing, cake etc the Elite Colors are better on top. I love this tutorial and I love The Sugar Art Products
I have a problem here with chocolate.. is that it sets and becomes hard very quickly ... So how to overcome that .. because it surely takes some time to finish off a batch of popsicles and garnish them ... Just how you deal with that.. 🥺😔
Mannoula El Leithy hi Mannoula, what kind of chocolate are you using? It could be the brand. Some chocolate sets super fast, especially candy melts, so it can be a bit of a headache to work with.
@@calthebaker-ctb750 so the brand of the chocolate can affect its hardening process .. then I should purchase a good quality that doesn't dry off too fast .. right 👍🏻
Thank you! Yes you can but it would have to be oil based colors. Liquid colors with water in it will seize your chocolate making it clumpy and impossible to work with.
Hi, this method is a bit more time consuming but in my opinion, I prefer this method because I prefer the way it looks. They are clean and uniform every time and perfectly shaped because they take the shape of the mold and the chocolate comes out shiny and glossy. Dipping is another great method but with the dipped cakesicles, they come out a bit more rounded and the chocolate is not as glossy. It just depends on what you prefer.
hi re you letting the chocolate air dry after adding the sticks or do you stick it in the freezer? I saw that you do put it in the freezer at the cake is added.
Chasity Ragland Hi! Yes, typically I let the chocolate set as I work through getting all the molds coated. If you need it to set faster/to quicken the process, you can pop the chocolate coated molds in the fridge or freezer for a minute or two before adding the cake. ✨
You can freeze in between coats if you need to quicken the process but the chocolate typically sets pretty nicely by the time I’m ready to move onto the next coat. If you do freeze, it doesn’t need long at all, just a couple of minutes at the most.
Thank you! ❤️ You can freeze in between coats if you need to quicken the process but the chocolate typically sets pretty nicely by the time I’m ready to move onto the next coat. If you do freeze, it doesn’t need long.... just a couple of minutes at the most! Hope this helps! ✨
Thank you so much! It does take quite a while. You have to keep heating the chocolate in intervals and continue stirring it to get the specks out. This was an experimental tutorial to show how powdered color works in chocolate. I highly recommend using oil based colors as they dissolve better in the chocolate. I linked another tutorial in the description of this video using Colour Mill Oil Based colors which are really great! ✨ Hope this helps!
Do you find it easier to melt chocolate in a glass bowl vs plastic containers? I typically use a Pyrex measuring cup. One of the big ones. But I’m wondering if it might be better to use the containers that way when I’m done I can seal it in there instead of pouring the extra candy into freezer bags
It’s the brand that I use. It melts down so nicely! It’s called Cocoa Barry - it’s a great quality coating chocolate. The link is provided in the description box above. ✨
I love using oil based colors and will be posting a video on those soon. I actually prefer them over the powder colors as they mix into the chocolate much better.
