Chocolate Smash Cakes (Piñata Cakes) Cake Pops by Gabi
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Preheat the oven to 350. Spray a 6" cake pan with cooking spray, and line the bottom with a circle of parchment paper. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside. In a medium-size bowl, stir the oil and sugar together. Add the sour cream and stir until well blended.
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Learn how to make a breakable chocolate heart smash that you can fill with your favorite candy, treats, or gifts inside. Gift or keep it to break it right op.
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Watch how to make this recipe. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess. Prepare the.
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Rotate mold around until the entire mold is covered on the inside surface. Allow to harden in the refrigerator for 3-5 minutes. Make sure chocolate is all the way to the top of the mold, or even over the top is fine. After chocolate is hardened, repeat step 2. You can repeat with 3-4 or more layers of chocolate.
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Step 2: Melt chocolate. To melt the chocolate, I used pink Wilton Candy Melts. I placed half of a bag of chocolate candy melts into a bowl and placed it into the microwave for 30 second intervals, stirring each time until the chocolate melted. If the chocolate is thick, you can add some shortening, oil, or Paramount Crystals to thin it out.
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Step 2: Making the Pinata Chocolate Shell. Pour about 130 gms of chocolate into the silicon mould (step 1). Swirl the mould in all directions in a way that the chocolate coats the mould entirely (step 2-5). Then slide the mould to drip away the excess chocolate over a bowl (image 6). Clean the edges and let it sit in the refrigerator for 5 mins.
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Place the heart in the freezer for about 5 minutes. After about five minutes, remove it from the freezer, and will look somewhat like this. Now, notice around the top edges. We need to add more melted candy melt to thicken those edges. Re-warm the leftover candy melts if it got too cool. Pour some into heart mold.
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How to melt chocolate in the microwave: Place the chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and cook the chocolate for 15-20 seconds. Remove the bowl from the microwave and stir the chocolate, making sure to scrape the sides using a rubber spatula.
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Place the heart mold in the refrigerator and chill for at least five minutes. If needed, reheat the remaining chocolate in the bowl for about 30 seconds. Then pour the chocolate back into the heart mold and swirl around creating a second coat of chocolate. Poor the excess chocolate out of the heart again.
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Melt milk chocolate in a microwave safe bowl by placing it into the microwave at 50% power for 60 seconds. Stir and repeat until completely melted. Spread second layer of chocolate into the heart smoothing it out with the back of the spoon and making sure it goes over the sides of the heart. Freeze for 10 minutes.
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Hi, this time I made this Viral Breakable / Smashable Chocolate Hearts / Pinata chocolate cake , with hammer to open the SURPRISE!Do you want to make this fo.
Chocolate Smash Cakes (Piñata Cakes) Cake Pops by Gabi
Step 1 - Melt Chocolate. Place about 2 - 3″ of water in a medium-size pot. Place white melting chocolate in a heat-proof bowl. Make sure the bowl can withstand heat and that the bowl is larger than the pot. Place the pot and bowl on the stove. Turn the heat to medium to low and stir the chocolate until melted.
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Pour out any extra into a small bowl and tap the mold gently on the countertop. Place in the fridge for 5 minutes to harden. Repeat three times. Once cold, use an offset spatula to scrape off any extra chocolate from around the top edge.
