Taste of Paradise

Shish Kabobs / Cake Pops

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno (Host), Carlito Jr. Oladony (CJ)

Home

Series Code: TOP

Program Code: TOP000072


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually tastes good?
00:05 Well, stay tuned while Evita Tezeno
00:07 and yours truly Nyse Collins show you just how to do it,
00:10 and give you something better, A Taste of Paradise.
00:30 Welcome to A Taste of Paradise.
00:32 My name is Evita Tezeno.
00:34 And have you ever been to family gatherings
00:37 or friend's house and they were barbequing
00:39 and you feel left out?
00:41 I have.
00:42 They have all of these different skewers and dishes
00:46 and my mouth was watering and I said,
00:48 "Oh goodness, I did not have, I didn't bring any thing."
00:53 But now you have an alternative,
00:55 I am making raw shish kabobs today.
00:58 Yes.
01:00 And they have a jerk sauce in them.
01:02 Oh, and it's gonna be so delicious.
01:04 So let's go to recipe.
01:07 For the recipe you need:
01:49 Now, for the vegetables you need:
01:58 Whatever vegetables that your heart desire.
02:01 Now, let's go and do these shish kabobs.
02:06 Now for the shish kabobs,
02:09 you start out with assorted vegetables,
02:12 so you can do the zucchini,
02:15 and you want to make them very colorful.
02:17 So you want to graduate the different colors.
02:23 Broccoli. Red tomato.
02:27 Another zucchini.
02:33 And for the sauce, you just blend it.
02:37 So we put the lemon juice in,
02:39 the water,
02:44 garlic.
02:46 I love garlic so I use a lot of garlic,
02:48 thyme,
02:50 the red onions,
02:56 and the cardamon, coriander.
03:00 I love cardamon,
03:01 it has a kind of a menthol taste.
03:03 It makes dishes taste very, very nice.
03:09 Bragg's, dash of cayenne,
03:13 the jalapeno,
03:15 maple syrup.
03:19 And in normal jerk sauces
03:21 they have all spice and black pepper
03:24 and those things are kind of irritating to the stomach,
03:26 so I use the common spices
03:29 that are not irritating to the stomach.
03:33 So you blend this.
03:56 This is a real quick recipe
03:59 that you could even get your children involved
04:03 in making it
04:04 'cause it's real simple, and it's fun.
04:07 Now you can do either one or two things,
04:10 you could put your vegetables in a container
04:13 and you could let them marinate overnight,
04:16 so all the flavors will blend in
04:18 and the vegetables will also soften up a little bit,
04:24 or you can put them on the skewer
04:28 and you can use a basting brush,
04:33 and then you could put the marinade on the brush,
04:36 on the vegetables.
04:38 So that's what we're gonna do this time.
04:48 And put some more zucchini.
04:53 We'll take some of the marinade
04:58 and we just brush it.
04:59 And you want to make sure that you cover all the vegetables.
05:04 That's all.
05:14 And these are so colorful,
05:16 remember, you eat with your eyes
05:20 so you want your dishes to be very colorful.
05:29 So you can let this setout overnight in the refrigerator
05:34 or if you have a dehydrator,
05:39 you could put them on a tray,
05:42 and you could dehydrate them for two hours
05:45 in the dehydrator.
05:48 And then, voila.
05:54 Here we have these wonderful raw shish kabobs
05:59 that you can take with you
06:00 when you go to a family gathering,
06:03 or just hanging out at the house with some friends.
06:08 This is a great recipe that take to family gatherings,
06:11 socials, and even to your co-workers.
06:15 If you have a meal that you have to prepare for work,
06:19 and you know what we always say at the end of our segment,
06:24 this is been Evita Tezeno,
06:26 and remember to live life fresh.
06:35 Welcome back to one of my favorite segments
06:38 of A Taste of Paradise.
06:40 We hope you enjoyed what you've seen so far,
06:42 but we know you will definitely enjoy this one,
06:45 actually you'll enjoy so much I have a disclaimer.
06:48 We will not do this one ever again anything close to it
06:51 because everybody's requesting sweets and I'm like,
06:54 "Why does everybody want sweets?"
06:56 So, we heeded to the requests
06:59 and now we're gonna make one of these items again
07:03 and so, it's so tasty but so sweet,
07:06 I had to bring somebody else into do it
07:08 'cause I don't want to be associated with sweets
07:10 but it's a good sweet, of course,
07:11 and it is one of my favorite score, cake pops,
07:14 cake pops, cake pops, cake pops,
07:16 simple easy recipe that you can do
07:19 and only for special occasion.
07:21 So here is one of our sweet intern's CJ.
07:25 What's going on, CJ? All's good.
07:27 Oh! They call him Carlito Junior.
07:30 CJ, where are you from? I'm from California.
07:33 California. All right, and what are you doing now?
07:36 Oh, right now, I'm in Berrien Springs
07:39 in Sanare Life.
07:40 All right, so he is, he is training,
07:43 and he's actually one of the junior consultants
07:44 with Sanare Life
07:46 'cause we do a training program to share with people
07:48 how they can do this work full-time.
07:50 Are you planning to work for the Lord full-time
07:51 by God's grace?
07:53 That's right, by God's grace.
07:54 You dedicated your life to Lord.
07:55 That's right. It's the best way.
07:57 Amen, amen. And he has a story to tell.
07:58 Maybe he'll tell us a little bit about
08:00 where, where he's come from and how the Lord has helped him
08:03 in this work and in this ministry as well.
08:06 But CJ is a sweets man, if there is ever sweets around,
08:09 CJ, look at him, he's all smiling and stuff.
08:12 C.J is always around the sweets, all right.
08:14 So I said to him "You know what, CJ,
08:16 why don't you come
08:17 and you do this sweet recipe for us?"
08:19 And it's, it's not, it's not overly sweet
08:23 but basically it's a cake pop.
08:25 What is a cake pop?
08:27 Cake pop is like a lollipop but cake on a stick.
08:31 All right, so it's basically that simple.
08:32 It's like a lollipop but it's a cake.
08:35 So that's why you'll be like, you know, you know,
08:38 I don't but you won't be licking on it,
08:40 you'll be eating it.
08:42 They can bite.
08:43 They can bite, so whatever, and you should be good.
08:45 So here's a simple cake pops, and, CJ,
08:48 because this thing takes a little bit of time
08:50 to get rolling here, tell us the recipe
08:52 if you don't mind.
08:54 So write this down,
08:55 a simple recipe for your cake pops,
08:58 not a lollipop but a what?
08:59 Cake pops.
09:00 A cake pop, so here's the recipe.
09:24 All right, even soy milk.
09:27 That is real simple and easy.
09:28 That's it, amen. Yeah.
09:30 It's not bad and this is really cool
09:32 because even if you're not making a cake pop,
09:34 you can use this recipe to make a what?
09:36 They can make some cakes or vegan cupcakes.
09:39 Vegan cupcakes or cakes or different items,
09:41 and people always have an issue,
09:43 how can I get a healthy cake or whatever like that,
09:46 so, I mean, do you make a lot of cakes
09:48 or whatever like that, you've been a chef lately, eh?
09:50 I made a plenty of cakes the past week,
09:53 you can say that.
09:55 I could imagine so, guide us real quick
09:57 what do we need to do here then?
09:59 Okay, first of all we can do,
10:00 we're gonna do the dry ingredients, of course.
10:03 And I'm gonna mix them all together.
10:04 All right, so let them move that out of your way
10:05 so you have the dry ingredients,
10:07 what you have the flour and stuff like that,
10:08 you're gonna put that in there.
10:10 And put a little bit of sugar.
10:11 So, put the flour there.
10:12 Let me grab that for you. Yes, sir.
10:14 So you have that regular flour that you mention,
10:17 or the cake flour or something
10:19 and then you also have the whole wheat flour.
10:21 So this is actually gonna be a good cake for you,
10:24 and then you're also adding, what's that?
10:26 This is featherweight.
10:27 Featherweight, now we have featherweight,
10:29 we use that instead of baking soda
10:30 or baking powder or whatever there.
10:33 That's gonna help you with the what?
10:34 The rising...
10:36 Rising of the cake.
10:37 The rising of the cake, what else you have?
10:38 And we have the salt.
10:40 Some salt, some sea salt, of course,
10:42 okay, so what, what we're gonna do?
10:44 You see, you're gonna...
10:45 We're gonna mix this thing together.
10:47 Mix it together nicely there. Yeah, it's done.
10:50 All right.
10:51 Now, CJ, he's just hanging out here
10:52 but he was excited, he's excited.
10:55 Any time he hear about cake pops,
10:56 he's always jumping and doing,
10:58 and I think he has too much of it actually.
11:01 All right, so, so you have that,
11:04 you mix it up nicely and then what's the next step?
11:06 And next step is to put the wet ingredients in.
11:10 All right, so we're gonna put those in a big bowl then,
11:12 I guess.
11:13 Actually we can...
11:14 You want to... Mix it all together here.
11:16 Okay, so the wet ingredients will mix that there
11:19 and then we also have, what, the soy milk.
11:22 So I let you transition that into the big bowl.
11:25 Okay, let me do that.
11:28 All right, so look at that, CJ got it going there
11:31 and also you have some of what's that?
11:34 Margarine or...
11:35 This is not margarine, this is earth balance.
11:37 All right, I was just checking on you here.
11:40 So go ahead and I will, I will pour this
11:44 and you pour that.
11:45 Okay.
11:47 All right, and then you have your oil
11:49 and also your vanilla extract now.
11:52 That's right.
11:53 So the vanilla extract adds that actual little flavor.
11:55 Here you go.
11:57 And we're gonna use that better.
11:58 All right, there you go.
12:00 I'll let you get that going. Okay.
12:01 This is crucial, this is a cake, brother,
12:02 you don't wanna, you don't wanna mess up
12:04 with this one here,
12:05 we're gonna have a lot of angry viewers, all right?
12:08 So here we go, we have this simple cake batter
12:12 that you can do there
12:14 and you over here having a good time in a kitchen
12:17 making a mess.
12:20 This is pretty decent as well for special occasions.
12:23 Oh! Yeah.
12:25 All right, you could even make little cake rolls,
12:27 a little cake loaves or whatever like that
12:29 and are very tasty and a lot of times
12:32 'cause when I think of vegan cakes and stuff,
12:35 I usually think of like just hard, you know,
12:38 I don't think as the heavyweights.
12:40 Yeah. Got eggs and stuff.
12:42 Eggs and stuff like that
12:43 and then what you got going here?
12:45 All right, so what we're gonna next is a,
12:48 we'd have to spray that with some oil there.
12:51 All right, so we do a little oil there,
12:53 we'll spray that.
12:55 All right.
12:57 You playing around with that, brother,
12:58 you're having too much fun.
12:59 I'm trying to make this right. He's digging into it.
13:02 You're getting that going so you have that.
13:03 There you go.
13:05 And you have the liquid as well that you already put in there.
13:08 Oh, man, normally it'll be like super liquid,
13:11 you know the regular cakes and stuff that
13:13 we make the cake batter mix or whatever,
13:15 but this is gonna be a healthier one, yeah.
13:17 This one is gonna rise nicely there for you
13:20 and then so basically we'll get it rolling.
13:23 There we go. You did it excellent.
13:25 Let me mix again
13:27 and then I'll just transition that there for you.
13:30 All right, so here is our nice little cake batter.
13:35 Oh, all right, CJ.
13:38 Here we go. And then we will what?
13:41 Do that out little bit, a little bit,
13:44 there and then we, what we'll do next?
13:48 And we're gonna preheat the oven to 350 degrees.
13:51 Three-fifty and we'll put that in oven for how long?
13:55 Thirty to forty five minutes.
13:57 Thirty to forty five minutes, you get this in the oven
13:59 so watch this you can probably even make a cake
14:01 before people come by.
14:02 You know, when people visiting a home
14:04 and stuff like that.
14:05 I'll surprise, it's pretty quick.
14:06 I'll surprise, it's pretty quick.
14:09 And then they always want,
14:10 any time people come by your house
14:11 they always want a what?
14:13 A dessert. Yeah.
14:14 So watch it, even if they come to your house,
14:15 you can have a dessert ready in no time.
14:17 So we'll put that in oven
14:18 and you have one that's already finished.
14:20 Yes, we do and it's right here, baked.
14:23 Oh! Time out. Wait a minute, what you got going here?
14:26 So here is the cake there.
14:28 If you've seen any of our programs
14:30 or different segments or stuff like that,
14:33 you've seen us make little toppings
14:37 and vanilla frosting and those items there.
14:42 So we have that,
14:44 now we're trying to get the cake pop.
14:46 That's right.
14:48 Because I am here and let's put it on the stick
14:49 and stuff like that, what do we need to do?
14:51 We have the cake. What's the next step?
14:54 All we're gonna do with the cake
14:56 we also have to make it sticky, so we get it into a bowl.
14:58 You get into a bowl, eh?
15:00 And by doing that, we have to make a little frosting.
15:01 We have to make a little frosting
15:03 so real quick, here is the simple recipe
15:06 or ingredients of for the what?
15:08 Frosting.
15:10 For a frosting, for the cake pops,
15:11 all right, CJ, tell us what that frosting is?
15:13 Okay, the frosting is:
15:32 All right, excellent, here it is.
15:34 So now we have that simple recipe
15:36 or ingredients there for us to do,
15:39 we have the carob,
15:40 what are we using the carob for?
15:43 We're using carob for little glaze
15:44 on top of the cake pop.
15:46 A little glaze, man, this man,
15:48 first we got the cake then we turn it into a lollipop,
15:51 now we're throwing some glaze on top of it.
15:53 And what you do with those carob chips is what?
15:55 We normally just, just,
15:57 melt them or something of that nature.
15:59 And we've already got that started here.
16:01 All you do is you take the carob chips
16:05 and you put it on like super low heat, yeah,
16:08 or and basically you have to keep stirring it
16:12 as much as possible,
16:14 be careful because what happens
16:15 when a carob on the stove quite a bit...
16:17 They can burn.
16:18 It can burn and it burns all the time.
16:20 If I'll tell you how many times I burn carob.
16:22 Carob is not cheap, it is not a cheap item there.
16:26 So please, go ahead
16:28 and make sure you keep an eye on that.
16:30 So now we have that ready.
16:32 We still trying to look at these lollipops,
16:33 you keep talking about here or...
16:34 not your lollipops?
16:36 Cake pops.
16:37 Cake pops, what do we need to do?
16:38 You say we need to make the frosting,
16:40 how do we make this frosting here?
16:41 Okay, cool, well, we can start off
16:43 with a little sugar here, a cup of sugar.
16:46 Okay, so we're gonna put the sugar,
16:47 we have the cup of cane juice crystals
16:49 or Florida crystals,
16:51 those are pretty cheap in the store
16:52 and a better option.
16:54 And we have the non-hydrogenated,
16:56 non-hydrogenated what?
16:58 Butter, shortening butter.
17:00 Butter or shortening butter there as you can see
17:03 and then the vanilla extract,
17:06 okay, he's just, he's just getting it going in there.
17:08 So basically we're gonna mix this up,
17:10 now we're using a non-hydrogenated
17:11 because most frostings
17:13 will have what kind of butter in there?
17:14 Well, they has regular butter or hydrogenated.
17:17 Hydrogenated and stuff like that.
17:19 And that doesn't work too well there with the arteries,
17:23 and brains, and the rest of the body, we don't,
17:25 I don't want to end up with a heart attack
17:27 when we finish eating
17:29 our different types of cakes and stuff.
17:32 And so, basically, you, what are we're trying to do?
17:35 What consistency are we getting?
17:36 So, man, that's just basically butter and sugar,
17:40 if with the regular ones you buy from the store now.
17:42 Yeah.
17:44 We're trying to get this to a frosting consistency
17:47 so that it would be able...
17:48 when we crumble this cake into here,
17:50 we can make little balls for it.
17:52 Okay, hold on, hold on, so we're not taking this
17:54 and putting this on top of the cake?
17:56 No, no, no, that's a lie.
18:00 Okay, so basically we're gonna turn this into,
18:04 this is gonna help us to bring the cake together.
18:07 So, we, the cake we just made we're just gonna mess it up now
18:10 and we're gonna, we're gonna rip it up I guess
18:13 or break it up.
18:15 Look at that, brother. Here we go.
18:17 That is, that's frosting, man.
18:21 So can you imagine when you eat the frostings
18:23 and stuff like that from the store?
18:26 All of it is, is what?
18:28 Butter. Butter, refined sugar.
18:30 Butter and sugar and stuff like that, man,
18:32 be careful, be careful what you're eating.
18:35 So now we have that frosting, I guess consistency.
18:40 What do we do now?
18:41 All right, now I am gonna just place a little bit here.
18:47 Okay.
18:49 And so you just put this around.
18:51 So you're gonna move that around a little bit.
18:52 And then we see if I can...
18:54 And we can use a little spatula.
18:55 Spatula, where is all our spatulas?
18:57 They're all disappearing. Oh, here they are.
18:58 Oh, there it is. It was around the side of me.
19:00 So... And then...
19:02 I'll help you get some of this in here you said,
19:05 and then just now why we...
19:08 Edge it in the side a little bit.
19:09 And what we're gonna do is, I am gonna take the cake.
19:11 Okay. Crumble on top.
19:13 And we're also gonna, yeah, this thing is right here
19:16 because I like it.
19:18 So basically we're gonna take the cake
19:20 and start crumbling it into the, into our frosting.
19:26 That's right.
19:27 Okay, do I mix it or do I just wade in?
19:29 Well, I'm gonna mix it with my hands.
19:31 Oh, okay, my bad.
19:32 I kinda want you do that also include the frosting
19:35 as I crumble it in here.
19:37 Okay, so you're gonna mix all of the stuff anyway, huh?
19:40 All right.
19:44 So, look at that. We'll get that going in there.
19:48 Man, I just went "He's baking this cake
19:50 to just destroy it again, that's no fun."
19:53 It's fun for the kids and, I mean,
19:55 they want to get their hands dirty.
19:56 Okay, hands dirty, yeah, they'll clean it up.
19:59 I'm sure cleaning won't be a problem for the kids,
20:03 they are just what?
20:05 They'll just lick it off,
20:06 but good thing that this is not hydrogenated oil,
20:09 and this is a healthy and I don't wanna say,
20:12 super healthy alternative, I mean,
20:13 oil is oil at the end of the day.
20:17 But it won't have the same problems...
20:19 Just a little more. Okay.
20:22 So basically what are we gonna do now?
20:23 Now, we're getting our hands dirty.
20:25 Whoa!
20:27 This is a cake pop.
20:30 So basically you're doing this to,
20:32 to get the consistency.
20:35 This here, you don't,
20:36 I don't think you want to bake this,
20:37 that stuff may just like melt again but...
20:42 So you get that going? Yeah, we get this going.
20:44 Let me just clear this one before it is gone.
20:46 This man said leave no crumbles behind,
20:49 no crumbles and especially with cake,
20:52 I'm sure the kids won't leave any crumbles behind.
20:54 All right.
20:56 Now...
20:57 Anymore frosting? Yeah, we can add a little more.
21:00 Oh, okay. Here we go.
21:02 It's almost looking like bread,
21:06 like you're making a dough
21:07 or something like cookie dough or...
21:10 All right. Okay.
21:13 You want all of it?
21:14 Yeah, we can just all of it. Whoa!
21:17 Like I said, we will probably not be doing this recipe again,
21:20 this is a vegan heart attack way, you know.
21:23 It's just occasions, different occasions.
21:25 Special occasion,
21:26 only for marriages and that's it.
21:29 But, man, I think a lot of people
21:30 getting married lately so be careful
21:32 how many receptions you go to with the cake pops.
21:35 But at least, this is just once in a blue,
21:38 once in a blue 'cause I don't want no trouble.
21:41 All right?
21:42 So you make that and then what do you do with that?
21:44 All right, then now we can do is start making into a ball.
21:49 So you're making into a little ball?
21:52 Yes, we do. All right.
21:53 Look at them.
21:54 So you take it.
21:56 Oh, okay, so now because we put the frosting
21:58 and stuff and it can go ahead and consume into a little ball.
22:01 That's right.
22:04 Put into a ball here.
22:06 Very nice.
22:08 Sometimes I like to,
22:09 I like the ball small make it not too doughy to eat.
22:14 Wow, look at that.
22:16 You got craters over there, just like huge.
22:22 Wow.
22:23 So basically this is a cake pop.
22:25 So while you continue making that,
22:27 normally when you're done with this,
22:29 what do you normally do?
22:30 Oh, what you do is, when you're done
22:32 with making all of all, as much as you want.
22:33 Yeah.
22:35 You can put in the refrigerator
22:36 but I like to put in the freezer so it can,
22:38 it can get harder faster.
22:40 Wow, okay.
22:41 So we put it into a freezer so it can get hard.
22:44 And a matter of fact you have some that's already done.
22:46 Yes.
22:47 I'll let you make it, so it gets hard
22:48 and then how long do we put it in there for?
22:50 You can put in there in a refrigerator
22:51 for 20 minutes
22:53 but if I like to be a little quick
22:55 so I like to put it in the freezer.
22:56 You put it in the freezer
22:58 for 10 minutes I guess or something like that,
23:00 and then you pull those out.
23:01 So I'm gonna actually run over
23:03 'cause he has already done some.
23:04 I'm gonna run over to the fridge real quick
23:08 and see what you got here.
23:09 Oh, man, you even put in a nice little plate
23:11 and stuff.
23:13 Yeah. Those look nice.
23:15 So here it is.
23:16 Let me just move this out of the way.
23:20 Wow, and that's, what is that?
23:22 A cake ball or something?
23:23 These are the cake ball we've got to do.
23:25 These are the cake balls. And these are the sticks.
23:27 And then you have the sticks. Let me grab you this here.
23:31 That's for you. All right.
23:32 All right, so then these, I'll take these now,
23:35 and put these in the...
23:36 Refrigerator.
23:37 Refrigerator or a freezer and get these going.
23:40 I'm gonna get these in a freezer
23:41 'cause we may want it little extra quickly here.
23:44 So we have that and then so, can I touch one?
23:49 Go for it, you can touch one.
23:51 All right, so it's hard but it's not like super-hard
23:55 and basically what do you do?
23:58 And now... You take your sticks.
23:59 And we take our sticks, we place it here on the bottom,
24:02 sticking in there nice and gently.
24:04 I'll have one.
24:05 So then, oh, okay, it is hard there.
24:08 You take the stick and you put it in.
24:12 Pretty nice.
24:13 Wow, this is, you know,
24:15 people will pay a lot of money to get the thing,
24:17 they'll be like, "Oh, I want to order some cake pops
24:19 for my son's birthday or something",
24:23 and I'll charge like five dollars each.
24:25 No.
24:26 So here it is.
24:29 So basically we take that then do we just eat it?
24:33 No, we wanna add the finishing touch to it
24:36 which is gonna be our, our icing,
24:39 oh, not icing, it's gonna be our glaze.
24:40 Our glaze, okay.
24:42 And we went ahead that's the one we did with the carob,
24:44 but you already have some here that's already made,
24:48 so here's the glaze.
24:49 Wow!
24:50 This is good stuff, watch this, y'all.
24:52 That thing is thick. What do we do?
24:55 Do we just dip it in or...?
24:57 Oh, we dip it in halfway and once we do that,
25:00 we'll just do one.
25:01 We'll do one more here.
25:03 And with that, we can place it.
25:06 And how about this, Nyse,
25:07 you can sprinkle whatever you want,
25:09 we have almonds.
25:10 Yeah, I gotta get mine glazed up here.
25:12 All right, we can do this together then.
25:13 All right.
25:14 All right, so you have the glaze here
25:17 and then we'll put it in here or do we sprinkle it over?
25:19 We can take us a little pinch and we can place that.
25:23 And so however else you want to do it,
25:24 I mean, you can...
25:26 So you can use coconut for it.
25:29 It's pretty good.
25:30 You can use coconut, almonds,
25:33 sometimes people use sprinkles and stuff.
25:37 And then you just sprinkle it over.
25:39 Wow, this is ready for like
25:41 the holidays and stuff like that,
25:44 now that's for special occasions.
25:45 That's right, special occasions.
25:48 And what are some of the...
25:49 Do we have any sprinkles or something?
25:51 We do have sprinkles, there they are.
25:53 All right.
25:54 That's a little, little color there.
25:56 Man, the kids, I am telling you,
25:57 the kids will love to do something like this.
26:00 Please or maybe I can,
26:03 if my, if the stick is not holding.
26:06 Oh, man.
26:08 Yeah, my stick is not holding there,
26:10 if I just dip it in without the stick...
26:13 Yeah, you can do that too.
26:14 And then put the stick in
26:16 but that's why it's crucial
26:17 to have it in the freezer, yeah?
26:19 So it can be nice and hard and then what am I gonna do,
26:22 I'm gonna put some sprinkles on top.
26:23 Sprinkles. All right.
26:25 So there's lot of different ideas.
26:27 So check this out.
26:28 So I have my cake pop
26:31 and I'm putting sprinkles on top.
26:34 And, of course, you want some sprinkles to it.
26:36 Yeah, I've to get some sprinkles.
26:38 Hiya, take a look at this here,
26:40 this is like masterpieces waiting to happen.
26:43 Here it is, a nice little cake pop
26:46 with some sprinkles.
26:49 Man, and people are like
26:51 literally buying these things in,
26:53 and I am sure they'll probably sell a dime a dozen.
26:58 All right, so you have that
27:00 and then basically do we just leave it there,
27:03 we put it back into the fridge, what happens here?
27:04 We can actually just leave it there
27:06 and it's basically...
27:08 And it's ready. It's ready to eat.
27:09 Usually we want to have a stand and it looks really neat.
27:11 Wow, check this out.
27:12 But that's not even it, you went ahead
27:14 'cause I made a mess over here.
27:16 We just went ahead and did one in advance.
27:18 Let me go ahead
27:20 and move that one out of the way.
27:22 Here it is.
27:25 Check this out.
27:26 You now have some cake pops
27:28 that your whole family will enjoy,
27:32 they are healthy, they are tasty,
27:34 what else, they're, they're little sweet as well.
27:37 So please, please if you can, only one per person,
27:42 this one is so good I'll probably even say
27:44 don't have second, don't have second,
27:46 just a little bit.
27:47 Thank you so much, CJ, for coming in
27:48 and making one of the fantastic recipes,
27:51 cake pops.


Home

Revised 2017-05-01