*Melt white chocolate and color it using latte color colour mill. Set aside
*Place white cake in the mixer using a paddle attachment. Mix until it sticks together like a dough.
*Take a small amount of dough and place it in your bell cake pop mold. Open the mold and remove the cake pop. Roll the straw on the side. flip it upside down.
*Dip the tip of straw in the chocolate and insert it into your cake pop. Let it dry. When it dries, Dip the whole cake pop in your chocolate. Tap the straw gently to remove excess chocolate. Set aside.
*Roll out green and red fondant and press down with flower embosser. Cut thin strips of fondant. Brush a small amount of edible glue to the back of your fondant piece. Place strip in the middle of your cake pop. Let it dry.
*Fill your silicone molds with chocolate. Place in freezer and when dry remove them.
*Place white and milk chocolate in separate tipless bags. Cover the top of your cake pop with white chocolate and the pipe swirls with your milk chocolate. Place marshmallows on top. Let it dry.
-Take your chocolate pieces and dust the with intense white pearlescent dust to make them shinny. Place a small amount of chocolate in the middle of fondant piece and place your chocolate piece.
5012- 8' white cakes
250219- white 50express chocolate
180258- sm mini christmas asst 8 cav
180118- sm snowflakes 10 cav
6035- green fondant
6033- red fondant
54418- edible glue 50express
284003- intense pearlescent powder
284057- white galaxy dust pump
24377- latte colour mill
17022- mold cake pop bell
180397- straw striped asst colors
180160- tipless bag
180473- embosser flower diamond
