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I do! You can find the link to the beach bucket and the other Beach themed cake pops on my website: conquerthatcakepop.com/beach Thanks for stopping by!

You can use this melting process with any chocolate or candy wafer. That being said, with real chocolate (not wafers) I would only allow the water in the pot to simmer, not boil, and stir continuously. Hope that helps! Thanks for watching. Blessings.

@@JustLesCreations thank you so much!! I just seized my chocolate from boiling the water too much!

Oh no! We have all done that at one point. You're not alone. However, keep in mind that chocolate can also seize with just a tiny bit of water that had gotten dripped in the pan with your chocolate. They do not play well together. Let's think science for a moment. If water boils at 212 degrees and chocolate melts in the mid 80s, we really only need to heat the water just until it begins to get hot. I am so sorry this happened to you. Chocolate can be very finicky to work with. I encourage you to really dig deep and learn the science of what is happening in your chocolate so you understand how to problem solve any issue that comes along... cause it will! I wish you the best of luck!

Thank you for your question, @victoriastone5809! I do NOT recommend chocolate chips for dipping cake pops. The ingredients and the chocolate's structure are different, creating an undesirable result (in my humble and very personal opinion). Chocolate chips were created with the sole intent to stay intact when heated. They have higher cocoa solids in them, plus an added stabilizer to help them keep their signature chip shape during baking. I would recommend chocolate chips for all of your other baking; however, use candy melts or wafers for your cake pops. Speaking of candy wafers... here is the difference between the melting point temperatures. If you are using the dark chocolate wafers, the melting point is just slightly higher than your white or milk chocolate candy wafers, around 120 and 130°F. The goal for both milk and white chocolate is between 104-115°F. Milk chocolate has a lower melting point than dark chocolate because it contains more sugar and milk Hope this helps! Thanks for watching. Happy Popping!.

It was one of the very first tutorials, and the technology was "old" according to what we have at our fingertips today! Maybe here in the future I will revisit this topic and update the quality! I appreciate you watching and giving me feedback! Blessings.

Yes, I do apologize for this. I mentioned in the description that this was one of the first video tutorials that was recorded several years ago. The technology wasn't that great then. It's amazing just how far we've come in just a few short years! Thanks for trying to watch, though!

Hi there! I am creating educational and technical tutorials to help teach new skill sets. I never claimed they would be fun. That would be up to you as you create them for your friends and family! Thanks for watching!

Happy sant par

Thank you! 😊

Thank you! I appreciate you stopping by to watch! Blessings!

Absolutely! Fondant will work the same way. I just prefer to use chocolate. Thanks for watching!

Thank you!

What a great question! You can use any cake recipe you want to make cake pop dough! That's the beauty of it. If you understand the consistency of the cake pop dough that you need to reach then you can mix in whatever you wish! See this video from my free tutorials in my Facebook group, if you wish to explore that option more: facebook.com/leslie.glass/videos/384847270523331/?idorvanity=967211024126732 Thanks for watching!

Excellent! Hope they turn out fabulous for you!! Thanks for watching!!

You are very welcome! Thanks for taking the time to watch! Blessings!

You are soooo very welcome! Knowledge is powerful! I am so glad you stopped and watched! Be blessed!

Hello Lisa... thank you for your kind words. I am so very glad these tutorials have helped in some small way. I have made MANY MANY MANY Minions over the years, but I don't think I've ever made a tutorial on one! Guess I should add that one to my list. Sorry I can't help you out on this one at this time.

🤣same!

Oh no!!!! Gosh, I've been there! And I am so sorry! Hopefully, this will shed some light on the process! Be blessed in your chocolate endeavors!

You are very welcome, Elke! Many Blessings to you!

Hello! Thank you for the question! The universe LOVES balance and so do your cake pops.. The best way to keep your chocolate from cracking - in my humble opinion - is to make sure your cake pop dough is as close to room temperature as possible and your melting chocolate or candy wafers are around 95 - 98 degrees, which is just above their melting point. When they are close in temperature, they will firm up together without the friction caused by the expanding and constricting of the food particles in the dough and chocolate. I hope that helps! Thank you for watching.

@@JustLesCreations thank you very much

Hi JoJo! You are absolutely correct and it is a bad habit! Thank you for the reminder. I will try to be more cognitive of the distinction when creating these live videos... be blessed!

Thank you so much for your comment! Knowledge is power. May your endeavors be successful!

Well...giggle... I can not confirm nor deny how many times that song might have popped into my head... I haven't decided if I would be making a full series on this one yet. If I do, I will post the link! Thanks for watching!

@@JustLesCreations Yea!! Can’t wait to see. Thank you so much for all your time. You have taught me so much. 👍

@@jenniferfoster8692 You are so very welcome! If you are interested in more, feel free to check out my FB group where I have LIVE tutorials monthly and other opportunities to learn through workshops and classes and a mentorship found on my Website! Blessings! facebook.com/groups/justlescreations ConquerThatCakePop.com

@@JustLesCreations I sure will. Thanks so much!!

Hello Shirlycleophas2714. Any thinning agent will work. I prefer using Criso shortening, but you can use paramount crystals or coconut oil. Good luck. Thanks for watching!

@@JustLesCreationswhat about gulf wax?

@nathanbradleyf777 To be honest, I've never used gulf wax with my chocolate, so I can not speak to its efficiency in regards to being a viable option for thinning chocolate for cake pops. In my head and a childhood association, gulf wax was used as a sealant for on the tops of homemade jelly and jam jars that my mom and grandmother used when I was growing up!

Shortening

You are sooooo very welcome! Knowledge is power! Glad you watched! May it help you in understanding the melting process... Be blessed!

I am glad you found the tutorial informative! I have never made a tutorial for an octopus, but I do have a Bass fish tutorial for Father's Day in my facebook group. Here's the link: facebook.com/leslie.glass/videos/400447765326387/?idorvanity=967211024126732 Hope this helps! Happy Poppin'

Hi Maria! Yes, I dip the stick. Let it dry completely. Then I dip it again when I am ready to put it in the cake dough.

@@JustLesCreations thank you!!

@@mariakauflin2523 You are so very welcome! Happy Poppin'!

Hi Ann Marie! Simple question, lots of variables to consider for a proper answer. Here is my personal experience. I usually start decorating 3-4 days before an event, or customer pickup, and I would absolutely consider these pops still fresh. Here are my thoughts on this topic of shelf life and freshness... If you roll and dip same day, your cake pops should stay fresh and shelf stable (in general) for a good 2 weeks, maybe even a couple days longer... IF these 2 conditions are met. 1. There is NO fresh fruit added to your cake pops, ie, strawberries or bananas....added fruit will spoil a cake pop quicker than just having a plain cake... and 2. IF there are NO pin holes in the chocolate from air bubbles that have popped. If there ARE holes in the chocolate then that could provide an opportunity for oxygen to reach the cake pop dough and become a breeding bed for mold growth. Of course, cake pops are still good for up to a week if there are lots of little pin holes, but I wouldn't recommend keeping them more than 5-6ish days at room temp. If you have a nice solid covering of chocolate without any pin holes, the chocolate seals in the freshness of the cake. And if properly stored, you can easily get at least 2 weeks of shelf life out of them. Hope that helps.

You could give it a try, if you want to experiment. I have not used the dough for the ears, only modeling chocolate. If you do give it a go, drop a comment and let me know if it was successful! Thanks for watching!

It will revolutionize how you perceive cake pops! And the flavor of this chocolate is decadent! YUMMY. Be Blessed!

Alicia, I hope that your Blue character turns out so amazing that you shock yourself with your creativity!!! And umm... oh my.... I made quite the error on Blue's gender! My deepest apologies for anyone that is offended. Confession: My children were teenagers when Blue's Clues came along, so I've never really watched a show, just had a request to create her as a cake pop character. Many blessings!

You are so welcome! Thank you for watching!!

Thank you!

Excellent! Let me know how it turns out for you!!! Blessings!

Just watched this and noticed you skipped putting the eyes on the pop, since they are so small, do you recommend a specific tool or would tipped tweezers work?

Thank you! He's such a cute little guy... and fun to make!!! I hope you try him!

Welcome! So glad you found me.... And I found you as well!

Hi There! I dip the sticks to help create a barrier between the paper and any fats from the cake pop dough to slow down any yellowing on the lollipop stick. It's a little trick I learned several years ago. Hope that helps. Thanks for watching!