CAKE TUTORIAL | Geo Cake Hearts & Matching Cakesicles Tutorial - Blush & Rose Gold Plus Voiceover

How to Make Geo Cake hearts & Matching Cakesicles Tutorial If you enjoyed it, please SUBSCRIBE! Amazon Affiliate Links: Ball tool (NB the one I use isn't available so I've linked a similar one): https://amzn.to/32n30NS Geo Cake Hearts Mould: https://amzn.to/3sr9hn8 Cakesicles Mould: My favourite gel colours: https://amzn.to/3dF2HnY Spatula: https://amzn.to/3sr90R8 Bench scraper: https://amzn.to/2N3HGIq Piping bags: https://amzn.to/3bNexLS white candy melts: https://amzn.to/2XRtS63 Sprinkles: Happy Sprinkles ‘Bunny Mix” Rose Gold Lustre: https://amzn.to/3sZEbmo Rejuvenator: https://amzn.to/35PWMYN Small brushes: https://amzn.to/3pMDVVL Small Cakesicle Sticks - https://amzn.to/3g5Rleh CHOCOLATE: I mostly use candy melts in products like this, they are more predictable to work with than white chocolate and easier to colour etc as there’s no yellow tones to deal with. If you do use white chocolate, you will need to temper it. If using candy melts, I use a double-boiler. This is where you place a metal or glass bowl over a saucepan of hot water and slowly simmer the water to melt the chocolate. Always ensure you don’t allow the bowl to make contact with the water as this will burn the chocolate. FILLING: I personally use any sponge cake to mix with the buttercream to make a cake pop dough. I always use scratch made cake but if you prefer you can use a box mix. My cake recipe is quite moist and so doesn’t need a whole lot of buttercream or ganache adding to it to make a dough. You can also experiment with fillings such a mousse, brownies or truffle. TOOLS: Besides the obvious moulds, there aren’t a lot of complicated tools needed. I use an acrylic ball tool to spread the chocolate around the mould, you can also use a brush or spatula. You’ll need an angled spatula or bench scraper and some metal or glass bowls for melting the candy melts. COLOURING: If you need to colour your chocolate, I mostly use candy colouring by either colour mill or sugar flair. It needs to be a colouring specifically for chocolate (also known as fat dispersible) as normal gel colours do not blend into chocolate and will cause it to seize. Thank you for watching and please subscribe to get notifications when I post more videos.