250219- 50Express White Chocolate
24387- Blue Bell Colour Mill
24376- Dusk Colour Mill
24377- Latte Colour Mill
5012- Frozen Cake Yellow/White
284047- 50Express Gold Pearlescent Powder
284058- 50Express Gold Galaxy Pump
17014- Cake Pop Mold Pumpkin
160019- Craft Straws
180079- Silicone Mold Fall Leaves
180160- 50Express 14' Tipless bags
180562- Silicone Bowl
180465- Plastic Spatula
19111- Brush Set 2pc
-Melt your white chocolate in three separate silicone bowls or any microwavable safe containers. Color them Blue Bell, Dusk, And Latte. The are all oil based colors by colour mill.
-Place your cake into your small mixer and using a paddle attachment mix until cake sticks all together like a dough.
-Take a small amount of cake dough and roll it into a ball. Put it in your pumpkin mold and close to remove all the excess cake dough. Open the mold and remove your pumpkin carefully from the mold.
-Dip the tip of your straw into the chocolate and insert it into the cake pop. Set aside to dry.
-Now dip the whole cake pop in the chocolate. Today we will dip them in our blue bell, dusk, and latte colored chocolate. Tap lightly on the stick to remove all excess chocolate. Set aside to dry.
-Fill your fall leaf mold with latte and milk chocolate colored chocolate.
-With a brush, dust on the gold pearlescent powder to your leaves that are milk chocolate.
-Spray gold galaxy dust to the leaves that are latte color.
-Add a small amount of chocolate to the top right side of your pumpkin and place the gold leaf on top. Take a smaller leaf and place it on top of the larger leaf.
-That's how easy it is to make cute pumpkin cake pops.
