**Yolanda's Sweet Treats: A Journey Through Funnel Cakes and Chocolate**

As we begin our culinary journey with Yolanda, we find ourselves surrounded by an array of colorful sweets that will leave us wanting more. The first treat to make its appearance is a classic funnel cake, covered in chocolate and caramel sauce. "It's time for raspberries and strawberries," Yolanda exclaims, as she prepares to take these delicate fruits from their natural state to the next level. We learn that she won't be growing her own raspberries on a farm, but rather will be using fondant to create the illusion of fresh berries.

As we watch Yolanda expertly prepare her funnel cake, we are treated to a tutorial on how to bring out the natural sweetness in the fruit. She sprinkles a tablespoon of sugar into each bowl containing the raspberries and strawberries, which naturally invigorates their juices and makes them look shinier and more red. We can't help but feel like we're experiencing the same invigoration as Yolanda watches her berries transform before our eyes.

Next, we move on to the traditional funnel cake, which will be paired with a dark chocolate bark made from KitKat Chunky bars. "I love KitKat Chunky," Yolanda reveals, as she carefully slices the bars into thin pieces. We learn that this is similar to having a giant version of one of the wafers, and we can't wait to see how they'll complement the funnel cake.

As we continue on our journey with Yolanda, we come across her non-traditional funnel cake, which will be paired with a white chocolate bark made from Matcha Green Tea KitKats. "I just love the way the matcha powder adds a unique flavor and color to this treat," Yolanda says, as she carefully slices the Matcha KitKats into thin pieces.

Now it's time for our poll: what's your favorite chocolate bar? We want to know, and we'll be sharing the results in the comments below. In the meantime, let's focus on the main event – creating these delicious funnel cakes! Yolanda begins by melting her candy melts and spreading them onto a silicone mat. She adds a sprinkle of sugar to each bowl containing the raspberries and strawberries, which she carefully pours onto the melted chocolate.

As we watch Yolanda assemble the funnel cakes, we can't help but feel a sense of excitement and anticipation. The addition of dark chocolate shards from her white chocolate bark will add a beautiful texture and flavor to these sweet treats. And as for the non-traditional funnel cake, the Matcha Green Tea KitKats will provide a unique and refreshing contrast to the richness of the white chocolate.

The final touch is adding some colorful sprinkles on top – Yolanda has partnered with Yo's Birthday Bash to bring you these exclusive blends, which will be sent your way every month. With each delivery comes an exclusive recipe to help you create giant fellow cakes using the unique blend.

As we come full circle in our journey with Yolanda, we find ourselves at the edge of a new creation – the cake popsicles topped with her adorable sprinkles. These sweet treats are the perfect way to cap off our adventure, and we can't wait to share them with you in future episodes.

And finally, as we wrap up this article, we can't help but express our gratitude to Yolanda for sharing her creativity and passion with us. Her love of sweets is infectious, and we're left feeling a little bit hungry – especially when it comes to cake! So be sure to check out her adorable animal cakes compilation over on Step by Step, and don't forget to follow along next time for more sweet treats from Yolanda's kitchen.

"WEBVTTKind: captionsLanguage: enthere's a s'mores funnel cake there's oh they have deep-fried butter yes yes first one oh wow okay guys no no no i need to measure it i'm gonna actually take pictures of every angle okay i need you to turn it a quarter of an inch i can see your napkin so uh jorgen can you move the fork out of the shop great oh this is perfect okay i think that's enough pictures yes i definitely think i need chocolate in mine guys you're casting a shadow on the funnel cake please move back okay now that i've done extensive research and refamiliarized myself with funnel cakes i'm ready to cake one or two i'm gonna kick two traditional and not so traditional what do we call the non-traditional one we're calling it a non-traditional funnel cake to make these cakes i baked four pounds of my ultimate chocolate batter and 12 pounds nope just 12 pounds in total eight pounds of my ultimate vanilla batter if you would like to see exactly how i divided my batter and dyed some of it then there is a link in the description below and what i have are two 10 inch round cakes those will be the base of the funnel cakes and then i have two six inch half spear cakes and those will be our ice cream scoops i enjoyed doing this on the channel really do with the sphere cakes i do want to remove the caramelization because there's no caramelization in ice cream you know so i'm going to use a small serrated knife and just cut away that dome of caramelization one of my scoops is vanilla and the other just tastes vanilla that's going to be raspberry ice cream the next thing i need to do is call sir squeeze into the kitchen to help me simple syrup these cakes i'm going to simply syrup all four of them on both sides i just want to make him do overtime if you'd like to watch video tutorials on how to make these batters perfectly and how to use simple syrup just click for a playlist right here i'm gonna put these cakes aside while i let the simple syrup soak in because now i need to tackle the like funnily part of the funnel cake because essentially what they're doing is just piping batter into hot oil and then that's how it cooks i don't think i ever knew that yeah i was just against the thought of using fondant because obviously i can do that the same way i made my brain cake but then i thought that would be a lot of fondant to cut so what i ended up deciding to try on camera is making cookie dough and baking it in a nest on the same cake pans i baked my cakes in let's give this a try right now i used the same 10 inch round pans that i baked my cakes in except what i'm gonna do is put them upside down and line them with parchment because the last thing we want to do is bake these nests and not be able to get them off the pan now i need to make two cookie doughs essentially it's the same cookie dough of course the recipe is going to be on the blog and i'm going to make a vanilla version and then a chocolatified version of the same cookie dough the cookie dough is really simple you just cream butter sugar and vanilla that's the beginning of anything good and then you add eggs and then finally you stir in a dry mix of flour baking powder and salt so that's the first cookie dough the second cookie dough is the exact same except i replaced some of the flour with dutch processed cocoa for a chocolate dough yum yum now that my doughs are ready what i'm going to do is roll them into tubes you might want to have some flour on hand in a bowl just so it doesn't stick to your hands they don't even have to be uniform or the same length and arrange it on the top of the pan and down the side of the pan all the way around filling the pan i'm not sure if the cookie dough that's hanging off the sides will last in the oven because my thought is perhaps when everything gets warm it will sort of let go but we'll just have to see what happens and then repeat the same process with your cookie dough with and then repeat the same again and then repeat the same process with your chocolate cookie dough now for both doughs i had some extra dough which i don't want to waste because what if the sides do fall off so what i'm going to do is roll some more tubes and just lay sort of little configurations of dough on a tray and bake those as well configurations configurations of doughnuts yes dough configurations and when i took them out the cookie dough had fallen off the side yes boom it's okay because that cookie dough that fell off still baked it's just flat on the tray sorry awesome do you need chicken i feel like this happens every interview it doesn't it does not that's not true yes it doesn't happen when warhan's here you're right these nests once they're cool i'm going to hopefully get them off the pan intact and then i'm going to lay them on top of the 10 inch cake layers that we leveled okay so now the cookies what i did was i laid um some clean cloths on top put a cake board on top and then i flipped the pan and all i did was lift the pan and it just let go it was beautiful one more time beautiful this is the scary part because i don't want to break it so i need to flip it over again and place it right on top of my cake i place the vanilla one on the vanilla cake um and now i'm starting to think it might be a good thing that the sides fell off because some of the sides that remained were actually too long like they were taller than my cake and i'm just going to glue pieces all around every which way filling out the cake and i'm going to use melted white chocolate to do that we don't want to see the melted white chocolate but it will but it will but it will glue cookie to cookie so i add little bits of cookie here and there i break them if i need to i just basically want it to be covered and it doesn't need to look like a perfect circle because funnel cakes don't really look like a perfect circle that's why i'm not gonna ice the 10 inch layers and this way if we see any cake through the like little windows of the cookie we just see golden colored cake or chocolate colored cake but i do have to ice my ice cream scoop cakes so i have two bowls of italian meringue buttercream one of them i'm gonna flavor with some vanilla bean and the other i'm going to flavor with some mashed up raspberries in order to add vanilla bean to italian wine buttercream you just simply cut the vanilla bean open like horizontally or lengthwise and then you just want to use your knife to scrape out all the little beans i actually thought i was only going to add a half a bean and then i went full bean holby that's right it's crazy yo it's wild that's right whole beans you can just stir them into your buttercream with the raspberries you do want to make sure that they've been washed and actually dried and then i simply put them on a plate and i used a fork to hand mash them and cody thoroughly enjoyed capturing the hand mash why because we have like that great macro lens so it's like really you feel like you're with the raspberry oh my goodness that was so great yeah like when you see this footage you're gonna feel like you're being splashed in the face with raspberry juice i don't know if this is a good thing now i can add these mashed raspberries to my second bowl of buttercream just fold them in it's interesting when you add something that's sort of liquidy to buttercream because at first the buttercream just dances around so just keep on stirring and i did decide to add a drop of free coloring i'm actually using a food coloring called watermelon i can't escape walter you know i always tell you guys to keep your cake scraps you never know when you're gonna need cake scraps but if you don't end up needing them for your cake you can take them to school for lunch this cake belongs to yolanda these adorable lunch bags come in our new bake to school bundle see what we did there head to the link in the description to shop now i can crumb coat and chill my ice cream scoop cakes obviously dome side up and once the crumb coat has chilled i will ice them again and use my invention i feel like i've been using my invention you have i know it really was a wonderful invention it works it's so good you just curve that acetate slightly turn your lazy susan and because it's a dome move the acetate up and twirl around in the center until you have a nice smooth scoop and now we can put these cakes aside to chill in the fridge oh and save the extra buttercream i know it's tempting you're going to want to eat the raspberry buttercream and the vanilla bean buttercream don't we need it this is amazing it's about to get even more amazing because i'm going to add my ice cream scoop cakes to the top of my funnel cakes i just want to lift it up and carefully place it in the center and if you feel like the top of your cake is too bumpy maybe glued extra cookie there break it away so that your scoop can sit flat remember how i told you to save the buttercream right i hope you did that because it's time to add just sort of we want to dab on our buttercream at the bottom of the scoops because you know when you scoop a scoop you get like those little yeah the poofs we need to add poofs of buttercream at the bottom of our scoop to make it look more realistic make it look like it was scooped with a scooper yeah and i was really upset with myself because i realized i should have doused the funnel cakes with icing sugar yeah you know my problem is i get in my head and i tell myself to do it the way it would be done but this is a cake so i just added the icing sugar after like i but in my head i was like oh i should have done the icing sugar then added the scoop it's okay it all worked out i need some caramel sauce and i need some chocolate sauce i actually have some leftover caramel sauce that i made for my hot wings cakes so i'm covered there but i need to make some chocolate sauce i'm making the same chocolate sauce that i made in my giant sundae cupcake cake it's really simple it's just dark chocolate corn syrup and butter and you can make it you put the three ingredients in a bowl and it only takes about 40 seconds to melt in the microwave which thank goodness because i could use some spare time to myself i'm gonna treasure these 40 seconds now that everything's melted and i feel so relaxed i just i got some things off my chest too i'm going to stir it together and you just see it's a lovely dark chocolate sauce with a sheen i'm going to top these funnel cakes like no funnel cake has been topped before whoa i drizzled the traditional funnel cake with the vanilla ice cream with chocolate sauce and i drizzled my raspberry ice cream on the chocolate funnel cake with caramel sauce girl girl you know i love you and you're traditional but i need to shake it up sometimes girl i'm gonna go for a chocolate funnel okay with raspberries and you know when we make that better girl caramel you're gonna feel like you're being drizzled and caramel of chocolate sauce so so far the audience has been splashed with raspberry juice and drizzled correct what's what about whipped cream oh yes don't think i forgot about whipped cream or whipped cream no it's not whispering no just fall apart leave a comment below if you feel like you've been splattered with raspberry juice scrubbed with vanilla bean and just covered in chocolate and caramel sauce leave a comment below we want you to be one with the food now it's time for raspberries and strawberries if you're going to make them well i'm not going to grow them on a farm are you making them out of fondant no oh and my strawberries have been washed but what i want to do is cut off the green and quarter them and place them in a bowl now i'm going to spoon in about a tablespoon of sugar into each bowl and the reason i do this is it naturally like invigorates invigorates the juices of the berries whoa yeah and they look shinier and more red it's amazing you're going to feel juicy when you watch this and now i need to prepare my chocolate bars it was a rough day just on the traditional funnel cake i'm gonna use kitkat chunky which is just like it's like a giant version of one of the wafers have you not had a kitkat chunky no i don't think so i have an extra one you want it sure and for the non-traditional funnel cake i have matcha green tea kitkats okay so i just let you guys know what one of my favorite chocolate bars is but now i want to know what yours is so there's a poll up here vote for my traditional funnel cake i'm going to make a dark chocolate bark now i'm going to melt my candy melts and once they are nice and smooth i'm just going to pour it onto a tray oh that remember the pouring now you're going to feel like you are being buried in melted chocolate i poured the dark chocolate onto a tray i had a silicone mat on my tray and then i spread it with an offset spatula and now i'm gonna sprinkle on well i do this all the time i say sprinkle but really i kind of laid the kitkat slices because i want you to see the wafers and then i truly did sprinkle on my yo's birthday bash sprinkles this is the final call for this month's sprinkle service blends which are the two blends that i have used on these barks they're gorgeous if you like them you can sign up and every single month you will get a different blend delivered to your drawer and you can make bark with it for giant fellow cakes you also get an exclusive recipe to go with your blend this month jyoti made some gorgeous cake popsicles topped with our sprinkles and you can learn how to make these for the non-traditional funnel cake i'm doing a white chocolate bar so i have white chocolate candy melts and i have the matcha kitkat which i am going to slice as well and then i'm using the all that glitters sprinkles they came with yo's birthday bash but it's just a collection of gold everything is in this cake gold caramel it's amazing so you can put it in the fridge and make sure it's set before you break it next i can add my berries around sort of the base of the scoop if they fall down to the side great i do the same adding the raspberries to the chocolate funnel cake now i can add my kitkat chunks to the vanilla cake and then add the matcha kitkat wafers to the chocolate funnel cake on the traditional vanilla cake i'm just going to dust on a light sprinkle of cocoa powder onto the whipped cream and for the non-traditional funnel cake i'm going to tap on some matcha powder yes flavor um i feel like i've been doing a lot of weird singing let the bark breaking ceremony begin what you want to do is just carefully peel your bark off the silicone mat or parchment paper if that's what you use and then break it into shards and we can add the dark chocolate bark to the traditional funnel cake i just sort of jammed it into the ice cream scoop it's so pretty it's honestly so pretty these dark chocolate shards look beautiful and now i'm gonna do the same with my white chocolate bark and add it to the chocolate i cannot wait to eat these funnel cakes do you know how many hours of footage of yolanda making cake i edit and watch and what i get nothing no cake wheat after wheat delicious cakes and i can't eat them whatever the next cake is i'm gonna eat it all it's all mine and i'm gonna be ruthless thank you guys for watching i know if all of you were here you would have left some cake for me and i really just want to say thank you and that's the right thing to do if you need more cake in your life before next week don't forget to check out our adorable animal cakes compilation over on step by step or is it this way i don't know let's just okay let's just leave that in order maybe it's this one maybe it's this way either way check it outthere's a s'mores funnel cake there's oh they have deep-fried butter yes yes first one oh wow okay guys no no no i need to measure it i'm gonna actually take pictures of every angle okay i need you to turn it a quarter of an inch i can see your napkin so uh jorgen can you move the fork out of the shop great oh this is perfect okay i think that's enough pictures yes i definitely think i need chocolate in mine guys you're casting a shadow on the funnel cake please move back okay now that i've done extensive research and refamiliarized myself with funnel cakes i'm ready to cake one or two i'm gonna kick two traditional and not so traditional what do we call the non-traditional one we're calling it a non-traditional funnel cake to make these cakes i baked four pounds of my ultimate chocolate batter and 12 pounds nope just 12 pounds in total eight pounds of my ultimate vanilla batter if you would like to see exactly how i divided my batter and dyed some of it then there is a link in the description below and what i have are two 10 inch round cakes those will be the base of the funnel cakes and then i have two six inch half spear cakes and those will be our ice cream scoops i enjoyed doing this on the channel really do with the sphere cakes i do want to remove the caramelization because there's no caramelization in ice cream you know so i'm going to use a small serrated knife and just cut away that dome of caramelization one of my scoops is vanilla and the other just tastes vanilla that's going to be raspberry ice cream the next thing i need to do is call sir squeeze into the kitchen to help me simple syrup these cakes i'm going to simply syrup all four of them on both sides i just want to make him do overtime if you'd like to watch video tutorials on how to make these batters perfectly and how to use simple syrup just click for a playlist right here i'm gonna put these cakes aside while i let the simple syrup soak in because now i need to tackle the like funnily part of the funnel cake because essentially what they're doing is just piping batter into hot oil and then that's how it cooks i don't think i ever knew that yeah i was just against the thought of using fondant because obviously i can do that the same way i made my brain cake but then i thought that would be a lot of fondant to cut so what i ended up deciding to try on camera is making cookie dough and baking it in a nest on the same cake pans i baked my cakes in let's give this a try right now i used the same 10 inch round pans that i baked my cakes in except what i'm gonna do is put them upside down and line them with parchment because the last thing we want to do is bake these nests and not be able to get them off the pan now i need to make two cookie doughs essentially it's the same cookie dough of course the recipe is going to be on the blog and i'm going to make a vanilla version and then a chocolatified version of the same cookie dough the cookie dough is really simple you just cream butter sugar and vanilla that's the beginning of anything good and then you add eggs and then finally you stir in a dry mix of flour baking powder and salt so that's the first cookie dough the second cookie dough is the exact same except i replaced some of the flour with dutch processed cocoa for a chocolate dough yum yum now that my doughs are ready what i'm going to do is roll them into tubes you might want to have some flour on hand in a bowl just so it doesn't stick to your hands they don't even have to be uniform or the same length and arrange it on the top of the pan and down the side of the pan all the way around filling the pan i'm not sure if the cookie dough that's hanging off the sides will last in the oven because my thought is perhaps when everything gets warm it will sort of let go but we'll just have to see what happens and then repeat the same process with your cookie dough with and then repeat the same again and then repeat the same process with your chocolate cookie dough now for both doughs i had some extra dough which i don't want to waste because what if the sides do fall off so what i'm going to do is roll some more tubes and just lay sort of little configurations of dough on a tray and bake those as well configurations configurations of doughnuts yes dough configurations and when i took them out the cookie dough had fallen off the side yes boom it's okay because that cookie dough that fell off still baked it's just flat on the tray sorry awesome do you need chicken i feel like this happens every interview it doesn't it does not that's not true yes it doesn't happen when warhan's here you're right these nests once they're cool i'm going to hopefully get them off the pan intact and then i'm going to lay them on top of the 10 inch cake layers that we leveled okay so now the cookies what i did was i laid um some clean cloths on top put a cake board on top and then i flipped the pan and all i did was lift the pan and it just let go it was beautiful one more time beautiful this is the scary part because i don't want to break it so i need to flip it over again and place it right on top of my cake i place the vanilla one on the vanilla cake um and now i'm starting to think it might be a good thing that the sides fell off because some of the sides that remained were actually too long like they were taller than my cake and i'm just going to glue pieces all around every which way filling out the cake and i'm going to use melted white chocolate to do that we don't want to see the melted white chocolate but it will but it will but it will glue cookie to cookie so i add little bits of cookie here and there i break them if i need to i just basically want it to be covered and it doesn't need to look like a perfect circle because funnel cakes don't really look like a perfect circle that's why i'm not gonna ice the 10 inch layers and this way if we see any cake through the like little windows of the cookie we just see golden colored cake or chocolate colored cake but i do have to ice my ice cream scoop cakes so i have two bowls of italian meringue buttercream one of them i'm gonna flavor with some vanilla bean and the other i'm going to flavor with some mashed up raspberries in order to add vanilla bean to italian wine buttercream you just simply cut the vanilla bean open like horizontally or lengthwise and then you just want to use your knife to scrape out all the little beans i actually thought i was only going to add a half a bean and then i went full bean holby that's right it's crazy yo it's wild that's right whole beans you can just stir them into your buttercream with the raspberries you do want to make sure that they've been washed and actually dried and then i simply put them on a plate and i used a fork to hand mash them and cody thoroughly enjoyed capturing the hand mash why because we have like that great macro lens so it's like really you feel like you're with the raspberry oh my goodness that was so great yeah like when you see this footage you're gonna feel like you're being splashed in the face with raspberry juice i don't know if this is a good thing now i can add these mashed raspberries to my second bowl of buttercream just fold them in it's interesting when you add something that's sort of liquidy to buttercream because at first the buttercream just dances around so just keep on stirring and i did decide to add a drop of free coloring i'm actually using a food coloring called watermelon i can't escape walter you know i always tell you guys to keep your cake scraps you never know when you're gonna need cake scraps but if you don't end up needing them for your cake you can take them to school for lunch this cake belongs to yolanda these adorable lunch bags come in our new bake to school bundle see what we did there head to the link in the description to shop now i can crumb coat and chill my ice cream scoop cakes obviously dome side up and once the crumb coat has chilled i will ice them again and use my invention i feel like i've been using my invention you have i know it really was a wonderful invention it works it's so good you just curve that acetate slightly turn your lazy susan and because it's a dome move the acetate up and twirl around in the center until you have a nice smooth scoop and now we can put these cakes aside to chill in the fridge oh and save the extra buttercream i know it's tempting you're going to want to eat the raspberry buttercream and the vanilla bean buttercream don't we need it this is amazing it's about to get even more amazing because i'm going to add my ice cream scoop cakes to the top of my funnel cakes i just want to lift it up and carefully place it in the center and if you feel like the top of your cake is too bumpy maybe glued extra cookie there break it away so that your scoop can sit flat remember how i told you to save the buttercream right i hope you did that because it's time to add just sort of we want to dab on our buttercream at the bottom of the scoops because you know when you scoop a scoop you get like those little yeah the poofs we need to add poofs of buttercream at the bottom of our scoop to make it look more realistic make it look like it was scooped with a scooper yeah and i was really upset with myself because i realized i should have doused the funnel cakes with icing sugar yeah you know my problem is i get in my head and i tell myself to do it the way it would be done but this is a cake so i just added the icing sugar after like i but in my head i was like oh i should have done the icing sugar then added the scoop it's okay it all worked out i need some caramel sauce and i need some chocolate sauce i actually have some leftover caramel sauce that i made for my hot wings cakes so i'm covered there but i need to make some chocolate sauce i'm making the same chocolate sauce that i made in my giant sundae cupcake cake it's really simple it's just dark chocolate corn syrup and butter and you can make it you put the three ingredients in a bowl and it only takes about 40 seconds to melt in the microwave which thank goodness because i could use some spare time to myself i'm gonna treasure these 40 seconds now that everything's melted and i feel so relaxed i just i got some things off my chest too i'm going to stir it together and you just see it's a lovely dark chocolate sauce with a sheen i'm going to top these funnel cakes like no funnel cake has been topped before whoa i drizzled the traditional funnel cake with the vanilla ice cream with chocolate sauce and i drizzled my raspberry ice cream on the chocolate funnel cake with caramel sauce girl girl you know i love you and you're traditional but i need to shake it up sometimes girl i'm gonna go for a chocolate funnel okay with raspberries and you know when we make that better girl caramel you're gonna feel like you're being drizzled and caramel of chocolate sauce so so far the audience has been splashed with raspberry juice and drizzled correct what's what about whipped cream oh yes don't think i forgot about whipped cream or whipped cream no it's not whispering no just fall apart leave a comment below if you feel like you've been splattered with raspberry juice scrubbed with vanilla bean and just covered in chocolate and caramel sauce leave a comment below we want you to be one with the food now it's time for raspberries and strawberries if you're going to make them well i'm not going to grow them on a farm are you making them out of fondant no oh and my strawberries have been washed but what i want to do is cut off the green and quarter them and place them in a bowl now i'm going to spoon in about a tablespoon of sugar into each bowl and the reason i do this is it naturally like invigorates invigorates the juices of the berries whoa yeah and they look shinier and more red it's amazing you're going to feel juicy when you watch this and now i need to prepare my chocolate bars it was a rough day just on the traditional funnel cake i'm gonna use kitkat chunky which is just like it's like a giant version of one of the wafers have you not had a kitkat chunky no i don't think so i have an extra one you want it sure and for the non-traditional funnel cake i have matcha green tea kitkats okay so i just let you guys know what one of my favorite chocolate bars is but now i want to know what yours is so there's a poll up here vote for my traditional funnel cake i'm going to make a dark chocolate bark now i'm going to melt my candy melts and once they are nice and smooth i'm just going to pour it onto a tray oh that remember the pouring now you're going to feel like you are being buried in melted chocolate i poured the dark chocolate onto a tray i had a silicone mat on my tray and then i spread it with an offset spatula and now i'm gonna sprinkle on well i do this all the time i say sprinkle but really i kind of laid the kitkat slices because i want you to see the wafers and then i truly did sprinkle on my yo's birthday bash sprinkles this is the final call for this month's sprinkle service blends which are the two blends that i have used on these barks they're gorgeous if you like them you can sign up and every single month you will get a different blend delivered to your drawer and you can make bark with it for giant fellow cakes you also get an exclusive recipe to go with your blend this month jyoti made some gorgeous cake popsicles topped with our sprinkles and you can learn how to make these for the non-traditional funnel cake i'm doing a white chocolate bar so i have white chocolate candy melts and i have the matcha kitkat which i am going to slice as well and then i'm using the all that glitters sprinkles they came with yo's birthday bash but it's just a collection of gold everything is in this cake gold caramel it's amazing so you can put it in the fridge and make sure it's set before you break it next i can add my berries around sort of the base of the scoop if they fall down to the side great i do the same adding the raspberries to the chocolate funnel cake now i can add my kitkat chunks to the vanilla cake and then add the matcha kitkat wafers to the chocolate funnel cake on the traditional vanilla cake i'm just going to dust on a light sprinkle of cocoa powder onto the whipped cream and for the non-traditional funnel cake i'm going to tap on some matcha powder yes flavor um i feel like i've been doing a lot of weird singing let the bark breaking ceremony begin what you want to do is just carefully peel your bark off the silicone mat or parchment paper if that's what you use and then break it into shards and we can add the dark chocolate bark to the traditional funnel cake i just sort of jammed it into the ice cream scoop it's so pretty it's honestly so pretty these dark chocolate shards look beautiful and now i'm gonna do the same with my white chocolate bark and add it to the chocolate i cannot wait to eat these funnel cakes do you know how many hours of footage of yolanda making cake i edit and watch and what i get nothing no cake wheat after wheat delicious cakes and i can't eat them whatever the next cake is i'm gonna eat it all it's all mine and i'm gonna be ruthless thank you guys for watching i know if all of you were here you would have left some cake for me and i really just want to say thank you and that's the right thing to do if you need more cake in your life before next week don't forget to check out our adorable animal cakes compilation over on step by step or is it this way i don't know let's just okay let's just leave that in order maybe it's this one maybe it's this way either way check it out\n"