We've got a BEGINNER FRIENDLY vlog for you today on making Christmas Cake Pops For Christmas! It includes using an Oreo No-Bake Dessert (find at any grocery store), white chocolate and a handful of Sugar Art Products - which we will list all of them for you below.
Shop Christmas Collection PRODUCTS USED IN VIDEO (shop all at the button above, too):
24 Pink Snowflake Glitter Popsicle Sticks
$12.00
A BUNDLE OF 24 POPSICLE STICKS AT AN UNBEATABLE PRICE! USE THESE POPSICLE STICKS FOR YOUR CAKES, COOKIES AND CHOCOLATE TREATS! THEY ARE MOST COMMONLY USED FOR CAKESICLES. THIS SET INCLUDES A REFLECTIVE PINK SNOWFLAKE SPARKLE IN A CLEAR STICK. **… read more
Cakesicle Mold
$12.00
THIS 4-CAVITY SILICONE MOLD IS USED TO MAKE CAKESICLES / CAKE GEMS SPECIFICALLY! NON-STICK SILICONE MOLD FOOD GRADE SILICONE OVEN, REFRIGERATOR & DISHWASHER SAFE TEMPERATURE RANGE -104 FARENHEIT to 466 FAHRENHEIRT DEGREES CAVITY SIZE: 2.16" X 2 " … read more
Hot Pink Gel Food Color
$5.00
Hot Pink Gel Food Coloring For Cakes and Cookies This Hot Pink Gel Food Color is the most intense pink food color for your cakes and cookies! Achieve a vast array of tones from just one bottle of these gel… read more
White Chocolate Color
$8.00
The easiest way to achieve a Bright White Color in chocolate! Our White Chocolate Color is an intense, oil-soluble food color that will take your yellow-toned chocolate to a bright white! You can also use this White ChocElite for taking… read more
The Color Solution For Edible Paint
$10.00
CREATE THE MOST INCREDIBLE DIY EDIBLE PAINT WITH OUR BRAND NEW FOOD COLOR PAINT SOLUTION! BEST USED WITH ELITE COLORS AND EDIBLE LUSTER DUSTS! FOR MORE INFORMATION AROUND THE PRODUCT AND FOR A VIDEO DEMONSTRATION, CLICK THE LINK BELOW! PLEASE… read more
Wedding Gold Luster Dust
$8.00
OUR BEST EDIBLE GOLD LUSTER DUST FOR CAKES, COOKIES, CHOCOLATES, & MORE! DRY-DUST THIS EDIBLE GOLD POWDER ON BAKED GOODS AND SWEET TREATS FOR A GORGEOUS SHINE! ALSO MIX THE LUXURIOUS LUSTER DUST WITH EXTRACTS & SPIRITS TO CREATE AN EDIBLE… read more
Gold Edible Glitter
$9.00
GOLD EDIBLE GLITTER, DIAMONDUST, IS STUNNING! USE THIS EDIBLE GOLD DUST FOR CAKES, COOKIES, CANDY, DRINKS OR FOOD! IT IS A VERY RICH GOLD GLITTER THAT LOOKS ESPECIALLY LUXE ON CHOCOLATE! THIS VERY FINE EDIBLE GOLD GLITTER DUST IS TASTELESS… read more
Tips For Making Christmas Cake Pops
- Prep your edible Oreo No-Bake Jello or you can also make "edible cake dough"
- Grab a box of Oreo No-Bake Jello from the grocery store, follow the instructions on the back and add Hot Pink Gel Color for a vibrant pink tone! Or, any color you like :) just be sure to mix the jello long enough for it to thicken up and because a pudding consistency before piping it into the cake mold.
- If you prefer to make Christmas Cake Pops the more traditional way, look into edible cake dough! We do not have a recipe on this, but it is incredibly simple. Edible cake dough is fully baked cake (you can even use a boxed cake mix) mixed with a little buttercream icing. Combine in mixer.
- Use Our INTENSE Gel Colors to tint your Oreo Pudding for these Christmas Cake Pops!
- Our Gel Colors are not fat soluble and cannot color chocolate, but they can color a medium like Oreo Pudding, cake batter, cookie dough and ALL the icings!
- For more tutorials on our intense Gel Colors - click here!
- Since we are working with a Cakesicle mold, you will need to take an exacto knife and gently cut the insert a little more if you're wanting to use popsicle sticks (like we did).
- The mold does not come pre-cut, as many artists do not want to use popsicle sticks. You will have to open up the slit a little more to make cakesicles. This is standard with Cakesicle molds.
- Once the no-bake oreo mix is done and piped into your cake pop mold - Freeze for at least an hour.
- You want the mixture to be solid, so you can easily de-mold it and then dip it into your warm, tempered chocolate. Chocolate needs to be tempered for success in dipping Christmas Cake Pops - so keep reading.
- Temper Your Chocolate
- Scroll for a quick tutorial on tempering your chocolate for your Christmas Cake Pops!
- Add 1tbs of crisco (or melted cocoa butter) until you have a more "fluid" chocolate for dipping.
- Use Intense Chocolate Colors Only
- Our Choc Elites are stronger than the industry standard, give them a try!
- For this tutorial we only used White ChocElite Color, as most of the color for this confection came from coloring the pudding with Hot Pink Gel Color and the fondant Christmas Tree, too!
- Dip your Christmas Cake Pop QUICKLY!
- You'll then want to add sprinkles while the chocolate is still warm. This will level up your game when learning how to make a Christmas Tree Cakesicle!
- For pizazz, add sprinkles or dust some sparkle with our Luster Dust (click here) or our Edible Glitter Dust!
- Curious about that Color Solution Hack you see in the video of these Christmas Cake Pops - here's the deal:
- Color Solution is an alcohol-based product that creates amazing edible paint! That same solution has gums inside of it, which can act as an amazing adhering agent for both luster dust AND edible glitter.
- Check out this hack for Edible Glitter on Cookies (click here)!
- Check out this same hack for Luster Dust on Cookies (click here)!
- This same technique applies to both fondant pieces and chocolate treats as well! Our blog has LOADS of free tutorial on the amazing Color Solution!
- Curious about that Color Solution Hack you see in the video of these Christmas Cake Pops - here's the deal:
- HAVE FUN!
- Not every project will turn out perfect the first time, so be patient and keep trying to learn how to make a Christmas Tree Cakesicle!
Free Tutorial on Tempering Chocolate
By: Ed Frys, Owner of The Sugar Art
Chocolate artists have been honing their craft for millennia. They are esteemed professionals and this is why chocolate is its own specific class of talent, because it is not an easy medium to work with! It takes a lot of time to learn how to properly temper and color chocolate! This is especially important when learning how to make a Christmas Tree Cakesicle, too!
And Ed has been tempering chocolate since he was a teenager, and he claims it was one of the hardest mediums for him to learn. Today, has has some sound advice on how to achieve a proper temper - but, you must follow all of the steps below. It will take TIME so please be PATIENT with the chocolate, and yourself. If it doesn't work out perfectly the first time, keep trying. You'll get there!
- The most important step is to have the chocolate chopped into smaller pieces, unless you are using chocolate chips. Chocolate chips work just fine.
- You want the water to just start steaming, but not bubbling, on your double broiler.
- After adding the chocolate pieces (or chips) to your bowl - steadily mix the chocolate until it completes melts. You need to continuously mix or the chocolate could burn.
- Grab a thermometer, because you will need it the entire time. An infrared thermometer works perfect, too. You're aiming for a temp of 110-115 Degree Fahrenheit.
- When you reach this temperature, you need to bring it down very quickly adding the fresh chocolate "seed" as Jyoti mentions, unmelted. You're aiming for a temperature of about 90 Degrees Fahrenheit - at which point you can add a little more chocolate to cool it down further. At which point you can add more chocolate until it reaches 83-85 Degrees.
- Then put it back on the double broiler, continuously mixing, to prevent any hot-spots on the chocolate, getting it back to a temperature of 95 Degrees.
- To ensure you have proper temper, add a dollop of your chocolate to a piece of parchment paper. Put in the fridge for 5 minutes and it should hear a clear snap when breaking it in half. It also should not leave any residue on the parchment paper. Both of these are indications that you have a proper temper!
- You can reheat the chocolate on the broiler, but never exceed 105 Degrees after you achieve temper.
Learn More About Choc Elites Right Here
- WHAT ARE CHOC ELITES?
- Choc Elites are potent food colors that solve the long awaited issue of achieving bright and challenging tones in white chocolate! They are made of both lake and food dyes, achieving the most vibrant tones possible in this industry.
- Choc Elites are sold in 1 oz jars, at least 35g of color - double the size of most competitors!
- CAN CHOC ELITES COLOR OTHER MEDIUMS?
- Unquestionably these colors "work" in other ingredients, as they are strong pigments. However, they will never compare to Master Elites (click here) for icings, batters, fondant, etc.
- It's crucial to understand why - ingredients such as a meringue or macaron, introduction of any kind of oil or liquid can change consistency, texture and finish. This can also be said for both royal icing and buttercreams, but the impact is less in these two mediums. Thus we need to ensure a proper selection for the right kind of food coloring for the specific confection you are working with. Not all food colors can work to their fullest potential across all sugar mediums.
- At this time - Master Elites (click for full tutorial) remain the top choice for all other mediums. However, we are working on a new product for these, too.
- WHAT SETS CHOC ELITES APART FROM OTHERS?
- The three main things that set Choc Elites apart in this industry are: Potency, Size and Cost.
- Inside of these larger than industry-standard bottles, we have added the PEAK amount of pigment and color possible for you - our customer.
- Based on the size and amount of color you are receiving, we also ensure our price is unrivaled. Making Choc Elites the best colors for chocolate!
- WHY DID WE CREATE CHOC ELITES?
- We saw the need for more potent chocolate colors that were simplified for the every day baker.
- Being the creators of multiple food color lines, taking the industry by storm - we wanted to revolutionize coloring chocolate as well. In a way that only we could.
- WHAT ARE THE LIMITATIONS OF COLORING CHOCOLATE IN GENERAL?
- There are only a few limitations to Choc Elites. They do not mix well with water, thus limiting their ability to create an edible paint.
- If using Choc Elites in natural chocolate, un-whitened, all colors will have a slight shift from the original color. Mainly at lighter tones.
- If using Choc Elites in white candy melts, you may need more of the Choc Elite to overcome white pigmentation that has been added previously.
- THE COLORS WE OFFER AND WHY?
- We offer 10 standard colors and 2 Colors (White and Black) that are used to either brighten or deepen the other 10 Choc Elites.
- White Choc Elite is a unique color in that it will allow you to add brightness and sharpness to any other standard Choc Elite Color.
- Black Choc Elite does the opposite, it provides you the ability to add depth or richness in any other standard Choc Elite Color.
- With all of these colors, we give you the power to make hundreds of shades and tones - by offering the strongest potency of these standard food colors.
- We offer 10 standard colors and 2 Colors (White and Black) that are used to either brighten or deepen the other 10 Choc Elites.
- HOW TO USE CHOC ELITES?
- Simply mix your Choc Elite in warm white chocolate for use.
- The color will darken as it dries - so keep this in mind, as you aim for very deep and vibrant tones.
- IS THERE AN AFTERTASTE?
- Typically no. However, if you are coloring a very small bowl of chocolate (less than 2 oz) and you add more than 8-10 drops of color - you could experience an aftertaste.
- The good thing about Choc Elites? They are already very strong colors, so no need to add too many drops to achieve medium-vibrant tones!
- In the demonstrations below, we are working with 10 oz of white Ghirardelli Chocolate and only adding 8 drops of Choc Elite to achieve the darkest tone you see.
THANK YOU!
Tag us if you try any of our techniques how to make a Christmas Cake Pops or confections in all of your social media posts too! We hope you enjoyed learning How To make Christmas Cake Pops! Click the links below to follow!
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