Make Gradation Push Pops yourself

I saw these superbly deliciously innovative push pops by Bake At 350 and I thought of sharing the secret to make these instantaneously with all of you.

I'll give you a quick rundown here for those of you who don't want to jump another page, for the rest, may the source be with you.

You will need:

• Large "button" sprinkles
• Sour spaghetti
• Ghiradelli square chocolates
• Mini Reese's peanut butter cups, not the super tiny ones
• Frosting for "glue"

You will do:
Add some frosting to the bottom of the peanut butter cup,

1. press on an upside-down chocolate square,
2. add a bit of frosting to the sprinkle and attach to the square,
3. use a toothpick to "draw" a line of frosting from the sprinkle,
4. press on a sour spaghetti strand (you may want to trim it),
5. place these in the refrigerator to set up while you assemble the pops.
6. Press the push-pop container down onto the cake to cut to size. Slide the cake into the container (I used another push-pop "plunger," trimmed of its raised edges to press the cake down). Use a paper towel to wipe away any crumbs before piping the frosting.
7. Pipe in some frosting. Keep adding layers until you reach the top. Add a graduation cap topper.

Peanut Butter Buttercream

1 & 1/2 sticks salted butter, room temperature
1/4 cup Crisco shortening
1/2 cup creamy peanut butter
1 lb. box powdered sugar, sifted
1/4 tsp. vanilla
1/4 cup milk

Beat together the butter, shortening, and peanut butter until combined, about 3 minutes. On low speed, add in the sifted powdered sugar in three additions, scraping down the sides and bottom of bowl as needed. Once the sugar has been added, increase the mixer speed to medium-high and beat for 1 minute.

Add in the vanilla and the milk; beat until smooth.