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

How to Make Geo Cake hearts & Matching Cakesicles Tutorial

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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.

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