250219- white chocolate 50express
20083- CM oreo
12039- oreo cookies
54418- edible glue
24313- green colour mill
284038- bright gold galaxy dust
284032- classic green galaxy dust
180011- cc plastic round biscuit 6 set
6035- green fondant 4oz
39039- rolling rod 7.5x1.5
93132- plunger primrose
114103- deli cup set
31035- plastic spatulas
187261- st. patrick's day sprinkle set
-Place your white chocolate in two separate deli cups. Leave one white and the other color it with your green colour mill.
-Fill your chocolate oreo mold one quarter of the way up and place oreo cookie on top, lastly cover oreo cookie with more chocolate. Give your mold a gentle tap to get rid of all air bubbles.
-Place oreos in freezer to dry. Putting them in the freezer makes the drying process faster. When dry remove them from your mold.
-Roll out green fondant and cut out your shamrocks using the plungers. Brush on a small amount of edible glue to your fondant piece and then sprinkle the green galaxy dust on top. Dust off the excess galaxy dust.
-Brush a small amount of edible glue to your oreo cookie and place shamrock on top.
-Using the smallest cutter of your round cookie cutter set cut out your fondant piece. Brush on a small amount of glue and sprinkle your gold galaxy dust, covering the whole thing. Glue gold fondant piece onto your oreo a place your shamrock on top.
-Place green chocolate in your tipless bag and drizzle your oreo , add sprinkles, shamrock, and gold galaxy dust. Do the same for the other oreos and place your icing pieces from the St. Patrick's Day sprinkle set on top. Place them in a box with crinkle paper.
