Nick DiGiovanni

First, we'll go into our mixer with a bunch of cream cheese.

And now we mix.

We had to get creative and heat this out of the bowl so the cream cheese melted faster.

And after quite a lot of mixing, we're ready to put our cake pop mix into the mold.

This right here is our giant custom cake pop mold with a nice hole right on top for the stick to come out of.

But first, we need to grease it up.

And now we toss on the lid.

Now into the sides, we'll put screws to make sure that none of this moves around.

Then we'll take these clamps and go all the way around the side of the cake pop to make sure everything is as tight as possible.

Now it's time to fill it up the rest of the way.

We'll press at the tippity top until it's bulging out from all that pressure.

Hopefully this means we have a tightly packed cake pop.

And finally, just before the freezing process, we shove in that stick.

Oh.

Linja, let's call it a night.

It's been sitting overnight, let's take this off and see how it looks on the inside.

Oh my God, Lydia.

Lydia, it looks like we made a bomb.

Day two.

We added more dry ice around the cake pop this morning to make sure it was super hyper frozen.