-Melt your white chocolate in 3 separate deli cups and color them candy, green, and yellow using oil based colors by colour mill.
-Place cake in a small mixer using the paddle attachment and mix until cake sticks together.
-Scoop your cake dough using the purple ice cream scoop to make your cake pops. Using a scoop helps you achieve the same size cake pop every time. Roll the cake dough in your hand to make your cake pops round and smooth.
-Dip the tip of your straw and insert it into the cake ball. Let it dry.
-Add some soft pink galaxy dust to the crystal sugar to color it and give it a nice shine.
-Now it's time to dip the whole cake pop in your candy colored chocolate. Dip the cake pop then tap lightly on the stick to remove excess chocolate. Before your chocolate dries sprinkle the whole cake pop with crystal sugar. Let it dry.
-Fill your silicone mold using the different colored chocolate. Today, I filled a flamingo, palm leaf, pineapple, and a hibiscus flower. Place them in the freezer to dry. Then remove them from the mold carefully.
-Place a small amount of chocolate where you will be placing your chocolate piece. I put chocolate on the cake pop straw and placed my chocolate pieces on top.
