Melt your white chocolate in two separate deli cups. Leave one white and color the other with green and forest colour mill. Mix these color together to get a darker green.
-Place cake in small mixer using a paddle attachment and mix until cake sticks together, like a dough then roll it out
-Cut our your cake dough using your mini shamrock cookie cutter.
-Now dip your lollipop sticks into your chocolate and insert into the shamrock. place shamrock cake pops in the freezer for 5 minutes. Now take your gold straw and insert it into your cake balls. Let them dry.
-Dip your whole shamrock cake pop into your green chocolate. Tap lightly to remove excess chocolate. Make sure to to do this process fast before your chocolate dries. Set a side to dry.
-Now dip your round cake pops into your white chocolate. Before they dry add your sprinkles and icing pieces. Using a small brush, dust on a small amount of gold galaxy dust to your cake pop. This will add shine
-Now place green chocolate in your tipless bag. Drizzle your shamrock cake pop and add your sprinkles and rainbow non-pareils across the middle of your cake pop. Dust on some gold galaxy dust.
-Place a bow twist tie to your lollipop stick to give it a cute look.
-Now stand your cake pops on a wooden base w/holes to give them a nice presentation.