Halloween Cake Pops (Twins in the Kitchen)

Here's what you'll need:

• 50EXPRESS® Black Chocolate
• 50EXPRESS® Premium White Chocolate.
• Colour Mill in colors purple and lime
• Black Sanding Sugar
• Black Paper Straws
• Skeleton Hand Silicone Mold
• Bat Silicone Mold
• Minnie Mouse Bows Silicone Mold
• Satin Ice White Fondant
• 50EXPRESS® Tipless Bags
• 8" White/Yellow Cake
• Deli Cup Set
• 50EXPRESS® White Galaxy Dust Pump
• Purple Alegacy Scoop

Procedure:

1. Melt your 50EXPRESS® White and Black Chocolate in separate deli cups.
2. Place your cake in mixer. Using the paddle attachment, mix until cake sticks together and is fully crumbled.
3. Using the Purple Alegacy Scooper, scoop the dough and make evenly sized cake balls.
4. Take your black straw and dip the tip in the black chocolate and insert in the cake ball. Take two of your round chocolate melts, dip half in chocolate and insert them at the top of cake pop to create the ears. Do the same for the white chocolate pops. Let them dry for 3 minutes or until chocolate is hard.
5. Once dried, dip the whole cake pop in the black chocolate, tap on the straw lightly to remove excess chocolate and before it dries, sprinkle on the black sanding sugar.
6. Now take the other cake pop and dip it in the white chocolate. Set aside and let it dry.
7. Melt your white chocolate and color using lime and purple Colour Mill. Place them in tipless bags.
8. Start to fill all silicone molds, let them dry and remove.
9. Take white fondant and roll it out on the skeleton hand silicone mold. Carefully remove it and use an X-acto knife to remove the excess fondant.
10. Place bows and skeleton hand on the cake pop using chocolate to stick it on. Drizzle the white cake pops with white and place the bow and bat on the cake pop. Add 50EXPRESS® Galaxy Dust to finish.