250219- white chocolate 50express
5012- 8' white/yellow cake
24313-green colour mill
24314- forest colour mill
31035- plastic spatula
123029- gold straws
180160- 50express tipless bags
35986- st. patrick's day sprinkle mix
250008- rainbow non-pareils
114103- deli cup set
16348- cc mini shamrock
57000- lollipop sticks
10122- emerald bow twist
10047- white bow twist
160032- wood base w/holes
284038- bright gold galaxy dust
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.
