Attention!! UPDATE: Do NOT store dry ice in the freezer or refrigerator as in extreme cases, the release of carbon dioxide in airtight containers may cause it to explode.
It also can destroy your thermostat as the fridge/freezer was not made for such extreme temperatures!

To store dry ice:

1. Put on a pair of insulated gloves.
2. Place the dry ice into an insulated container, such as a Styrofoam cooler.
3. Add some crumpled paper to the container.
4. Close the container and store it in a cold, well-ventilated area.
5. Do not use an airtight container and don't store it in the freezer.

Notes:

I baked a 9" half sphere in my Kitchen Aid, Professional 600 model stainless steel bowl, and also made the candy shell using the same bowl
I baked one more cake layer in a 9" round tin
My cake board was MDF board from Home Depot, cut to 18"L x 12"W
I used 1/2" threaded rod, cut to 8" tall
4 nuts and 3 washers (made for 1/2" threaded rod)
I cut my board the shell and cake sit on to a 3" circle using a jigsaw
I screwed the 3" circle board up on the threaded rod about 3" from the bottom cake board
my steel water bottle was 2 and 3/4" in diameter and 6 and 1/2" tall

Links:

candy melts (definitely start with dark chocolate or even black melts if possible! So much easier to not have to color white ones!)
chef's torch
butane
round cutter set
Magic Freeze Spray
Fondust- lime green
strip cutter
stainless steel, double wall insulated water bottle, 6.5 inches tall (same height I used & perfect to avoid cracking!)
dry ice pellets online (you probably won't need more than 10 lbs!)

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LINKS & SUPPLIES

Related tutorial: Live! Easy & Practical Isomalt with Sweet Passion Cakery: https://cakeheads.vhx.tv/videos/live-perfect-buttercream-ganache-tiers-with-sweet-passion-cakery
Related tutorial: Drippy Ganache & Buttercream Stripes on a Donut Cake tutorial (no separate video available)
Related tutorial: Modeling Chocolate video tutorial and live session recording (no separate video available)
Related tutorial: Edible Eyeballs & Marbled Fondant/Pebbled Cake Board - see sibling videos on this same page

RECIPES
- Isomalt
- Drippy White (or colored) Ganache
- Modeling Chocolate

SUPPLIES
- Candy Melts (dark chocolate or black recommended): https://merckenschocolatemelts.com/store/#!/Chocolate-Melts-1-lb-or-5lb-Bags/p/50074036/category=0
- Chef's Torch: http://amzn.to/2zkVFSi
- Butane: http://amzn.to/2gPSmHp
- Round Cutter Set: http://amzn.to/2gXpsbW
- Magic Freeze Spray: https://shop.chefrubber.com/item/703003S/Magic-Freeze-Spray/
- Fondust, Lime Green: http://amzn.to/2h18Sbb
- Strip Cutter: http://amzn.to/2yZxPbL
- Stainless Steel Double Wall Insulated Water Bottle, 6.5 Inches Tall: http://amzn.to/2iiAllh
- Dry Ice Pellets (online): https://www.dryicedelivered.com/Product-8/Dry_Ice_Pellets