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I will definitely try that next time. Thanks for the tip! 💫

Thanks for watching!

Fantastic! Thanks for watching 💕

When mixing, do so on low/medium speed so that you can watch the consistency and avoid over whipping. It will take about 2-3 minutes. Best of luck and thanks for watching!

@@AsiaCoffee thanks a ton for replying. I was looking for this recipe from so long. I am a home baker. I will keep watching your videos. Thanks

I hear you. What did I miss? I want to help you get it right.

@@AsiaCoffee When the pops come out of the refrigerator cold do I begin putting into the chocolate or wait until they become room temp?

@@Scorpio.Iamher. No, you should NOT dip them cold straight from the refrigerator. This will cause the coating to seize up as you’re dipping and tapping off the excess coating. The cake pops may be cool, but not completely room temperature OR cold, when dipped. The only time I recommend a cake pop to be cold during this process is AFTER the cake ball has been formed and RIGHT BEFORE a partially coated stick is inserted. The coldness of the cake ball will help solidify the coating and hold it in place. I hope this makes sense and helps!

@@Scorpio.Iamher. I want to say a couple of things regarding your original comment. First, this video is NOT a full tutorial. The intention of this video was to offer some troubleshooting tips for those who are struggling with specific parts of the cake pop making progress; not to take anyone through the process of making cake pops from start to finish. Second, as a fellow Creator, I would have expected a little more grace. I actively respond to the comments on my videos. You could have simply posed the question and waited for a response rather than trying to slam this video with your original comment. I would have responded the same. How would you feel/respond if someone posted that comment to one of your videos? Do unto others…

@@AsiaCoffee I'M SORRY. WRONG CHANNEL.

No, it’s not grainy. Great question!

I’m glad you enjoyed it. Thanks for watching!

Hi Jasmine! Yes, all of these food coloring brands are still great. Right now, my favorite is Colour Mill, especially for buttercream! Thanks for watching 💕

🤣

Good luck! You got this! 💕

Thanks for taking a moment to comment! I don’t use gelatin in my recipes because many are made from pigs/pork, and I don’t eat pork. This recipe is a “no gelatin” recipe and should not be compared to other recipes which contain gelatin.

Cream of tartar is an acidic compound that acts both as a flavor enhancer (tartness) and a leavening agent enhancer. It's white, powdery and a byproduct of fermenting grapes. Great question.... Thanks for watching!

Sounds like you’re amazing at drawing freehand! 🤩 Thanks for watching and commenting 💕

If your cake is too soft, it’s not baked completely…. I’m not suggesting that the cake be removed from the pan right after it’s removed from the oven. It would literally be too hot to handle at that point. Thank you for watching and commenting, but I must agree to disagree with you on this one.

Thanks for watching and commenting! 💕

Thanks for commenting with this helpful tip! 💕

You’re welcome!

Are you asking about the icing?

Yes! I believe this recipe would be perfect for an ice cream cake. That being said, I’m not sure how stable it would be if you were to freeze it solo to be thawed and used to cover a cake later…. 🤔 If you try it, please come back and let us know how it turned out! Thanks for watching 💕

That’s a great question! I’ve never tried the recipe with a carton of liquid egg whites; only always used real egg whites. My concern would be whether or not any extra ingredients added to preserve the liquid egg whites in the carton could negatively impact the final result. If you try it, please come back and let us know how it turned out! Thanks for watching 💕

Keep practicing… You’ll both be professionals in no time! 😉 Thanks for watching 💕