The autumn 🍂 leaves are finally blowing and the autumn treats have commenced. Look at these beauties they’re so elegant, add them to your treat menu. Items used and procedure are listed below.
Items used:
259001- premium white chocolate 50express
5026- red velvet frozen 8" cake (available in-store)
284058- gold galaxy pump
24320- caramel colour mill
10217- autumn non-pareils
60014- popsicle sticks
180216- sm mini popsicle mols
10270- grosgrain bow gold
10265- grosgrain bow scarlet red
187081- sprinkles fall leaves thick
250169- crispearl white chocolate
180160- tipless bag
Procedure:
*Melt white chocolate and color it using only one dot of caramel colour mill. So it gives you an off white tone.
*Empty a samm amount of chocolate in to the popsicle mold and with a small brush, brush all the sides of your mold.
*Insert wooden popsicle sticks. Place in freezer to dry. Brush another layer of chocolate on the edges of your popsicle mold. Put in freezer to dry.
*Place red velvet cake in mixer using the paddle attachment, mix until it sticks all together like a dough.
*Place cake in the mold and cover it with chocolate. Put it in the freezer to dry. When dry remove.
*Now place the same chocolate in a tipless bag. Start to drizzle in a circulate motion, on the right side of your cakesicle, add non-pareils and fall leaf sprinkles. When done stray gold galaxy dust to give it a shine.
*for the other one dizzle the same way but this time cover the whole cakesicle, Add crispearls, pumpkin sprinkles, and non-pareils. Stray galaxy dust.
*When the cakesicle dries, place your grosgrain scarlet red and gold bows on the stick. sticks.
