Melt the almond bark in 30-sec increments. Stir every 30 seconds.
After 1 min see how much time is still needed after stirring out as many lumps as possible, you may only need 15 sec as opposed to 30 sec to smooth out the chocolate.
Pour candy into the mold if using pots (or 1 spoonful if using a bowl)
Spread candy up the sides of the mold.
If more chocolate is needed to cover the center do so.
Slide in the popsicle sticks to the center making sure they are as even as possible. Freeze for 15 mins
When placed in the freezer it needs to be flat and the sticks can not be pointed down inside the chocolate they should hover above it.
Remove trays from the freezer, portion out the cake pop dough, and be careful not to overfill the cavity.
Press gently into the mold careful not to break the chocolate.
Cover the back with melted chocolate. Clean up the edges as much as possible.
Freeze for another 5 min so the chocolate is hardened and carefully remove from molds by peeling from the top down.
To remove from the mold: Very carefully loosen one of the end pieces. Peeling the mold from the top, very carefully peel the entire pop free. Carefully push the sticks up through the mold. Rest on a parchment-lined baking sheet.
Decorating the top: Melt the blue chocolate, add it to a piping bag. Cut a small hole and draw lines and circles across the top of the cakescicle. Add snow sprinkles immediately, let dry completely (about 20-30 mins)
To marble, the pops, add white and blue in the mold. Use a butter knife or spoon or toothpick to swirl the colors together.
If working with kids use the melting pots. It’s the safest way to complete the project