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250219- white chocolate 50express
5012- frozen white cake 8'
187261- st. patrick's day sprinkles
17016- margarita cake pop mold
123029- gold straws
284038- bright gold galaxy dust
18024- xacto knife
249000- mini ice cream cones
31035- plastic spatulas
114103- deli cups
57000- lollipop sticks 6x5/32
180160- tipless bags
160032- wood base w/ holes
-Melt white chocolate in a deli cup. 30 second intervals so that your chocolate doesn't burn.
-Place your cake in a small standard mixer using a paddle attachment and mix until cake sticks together.
-Take a small amount of cake dough and start to fill your margarita mold then open the mold and remove your cake pop.
-Make a small hole in the middle of your chocolate peels using an xacto knife and insert it into your cake pop stick. Leave it in about one inch and a half from the tip.
-Dip your stick into the white chocolate and insert it into your cake pop. Let it sit for a minute or two so it dries.
-Now it's time to dip the whole cake pop into your chocolate. Tap lightly to remove excess chocolate. Set aside to dry.
-Cut your gold straws about one inch.
-Now make a small border using your white chocolate on the rim of your margarita cake pop. Sprinkle the rim with green sugar.
-Drizzle the top of your cake pop and add sprinkles, gold straw, and st. patrick's day icing piece. Now dust on a little gold galaxy dust using a small brush.
-Now for the the ice cream cake pops, we will make a small hole in the center of the mini cone using an xacto knife. Insert your gold straw gently into your mini cone so it doesn't break.
-Now dip the rim of your mini cone into your chocolate and before it dries put your sprinkles on.
-Dip your cake pop and tap to remove excess chocolate and before it dries insert your mini cone to your gold straw and stick them together. Set aside to dry.
-Now do the drip affect at the top of your ice cream cake pop and add your sprinkles/rainbow non-pareils and gold bead at the top center.
-Place your cake pops on your wooden stand and enjoy.
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