5010- Frozen 8" Chocolate Cake
17023- Christmas Tree Cake Pop Mold
17016- Margarita Cake Pop Mold
17034- Disc Cake Pop Mold
57000- Lollipop Sticks 6x5/32
259000- 50Express Dark Chocolate
180028- Gold Straws
180484- Silicone Mold Round Sphere 10cav
180402- Silicone Mold Groovy Number
284003- 50Express Intense Pearlescent Powder
284047- 50Express Gold Pearlescent Powder
187002- Sprinkles Gold Stars
2025- Edible Images
36149- Sprinkles Cheers To You
250034- Crystal Sugar Gold
54418- 50Express Edible Glue
284038- 50Express Gold galaxy Dust
24319- Black Colour Mill
19111- Brush Set 2pc
160032- Wood Stand
180160- 50Express 14" Tiplees Bag
-Place chocolate cake in to a small mixer, using a paddle attachment mix until cake sticks together.
-Fill your margarita, disc, and tree mold with your cake dough.
-Remove cake dough from mold carefully. Smooth out the edges with a stick or straw.
-In a deli container or any microwavable safe container melt your dark chocolate. Add black colour mill and mix well with a spatula.
-Dip the tip of your straw and insert it into the cake. Let it dry, then dip the whole cake pop in the chocolate. Tap lightly on the stick to remove all excess chocolate. Set aside to it dry.
-Fill your sphere mold with white, dusk, and black chocolate. Fill number 24 from your number mold with black choclate. Place in the freezer to dry, then remove carefully.
-Dust intense pearlescent powder to the white and dusk colored spheres. Dust gold pearlescent powdered to the black spheres and numbers.
-Add a small amount of chocolate to the right side of your disc cake pop and begin to place different colored spheres on top. Making sure to place them close together. Place 24 on the left side.
-Dust a small amount of gold galaxy dust to the right side of your cake pop.
-For the other disc cake pop, cut out your edible image. Brush a small amount of edible glue to the cake pop and place image on top.
- Dip the margarita cake pop in the black chocolate. Let it dry. Dust it with gold pearlescent dust.
-Fill tipless bag with black chocolate. Put a small amount to the top of your cake pop. Sprinkle gold crystal sugar, cheers sprinkle mix, and gold stars. Insert a tiny gold straw to the right side. Let it dry.
-Sprinkle some gold galaxy dust to add shine.
-Make a small hole the size of your lollipop stick to a chocolate peel. Dust it with gold and insert it in the straw.
-Take your tree shaped cake pop and flip it around and insert stick to the thinner part of the cake pop. Dip the whole thing in white chocolate. Let it dry.
-Dust it with gold pearlescent powder. Do a drip effect to the top, before it dries add white non-pareils and white pearl beads. Add champagne galaxy dust on top. Make a hole to the center of a chocolate peel and insert it into the cake pop stick.
