250221-50express Milk Chocolate
250219-50express White Chocolate
250020- Rainbow Sprinkles
25375-Clay Colour Mill
180160-50express Tipless Bags
5010- Frozen 8' Chocolate Cake
67021-Purple Ice Cream Scoop
114103-Deli Cups
31035-Plastic Spatulas
284017-Gold Galaxy Dust
-Melt 50express white and milk chocolate in separate deli containers. Color the white chocolate clay color from colour mill.
-Place your cake in a small standard mixer using a paddle attachment and mix until cake sticks together.
-Scoop your cake using the purple scoop so all your cake pops come out the same size. Roll the cake dough into balls.
-Now dip the tip of your straw into the chocolate and insert it in the cake ball. Let it dry.
-Take any decorating tip and with the back side cut your chocolate peals. Dip them into the chocolate and place them on your cake pops. Let them dry. It's time to dip the whole cake pop into your chocolate. Tap lightly to remove all excess chocolate. Set aside to dry.
-Put the chocolate in a tipless bag. Drizzle the cake pop in criss cross form.
-With your milk chocolate do a drip effect on the top of your cake pops. Add your rainbow sprinkles before your chocolate dries.
-Fill your bow mold using any color chocolate. Place it in the freezer then remove. Place your chocolate bow in the top center of your cake pop, using a small amount of chocolate to glue them together.
-With a small brush, dust on some gold galaxy dust. Now your cake pops are done.
