Instructions
Mix up your favorite white cake mix following directions on the package. Add 1 Tablespoon Pistachio emulsion. Add avocado green color. Pour the cake batter in a grease 9 x 13 cake pan. Bake according to recipe directions. Allow to cool completely. Once cool, crumble the cake in a mixing bowl.
Add a small amount of buttercream icing to the crumbled pistachio cake to create a dough. Add enough icing that the dough holds your finger indentions without being too sticky. Very little icing is needed if your cake is moist.
Place the super white chocolate candy wafers and the paramount crystals into a microwave-safe bowl. Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Add mint green candy color. Separate the mold into the three parts (bottom mold, inserts and top mold). In the bottom mold, spoon melted chocolate to the fill line. Place in inserts and gently press. Place top part of mold on inserts and gently press, ensuring the chocolate is lining the sides.
Turn the mold upside down and place in refrigerator for 15 minutes. When the candy is set, remove top mold and then remove inserts.
Sprinkle pistachio Yum Crumbs in the bottom of the chocolate trees. Press the cakesicle mixture on top of the yum crumbs.
Add popsicle sticks. Seal the cakesicle mixture with melted chocolate.
Place in the freezer for 15-20 minutes until set. When the mold is cloudy and the candy feels cool, remove the mold and release the trees.
Optional: Melt white chocolate candy melts and pour into a pastry bag. Pipe the white chocolate on the trees for snow. Immediately sprinkle with white sanding sugar.
