Tuesday, August 24, 2010

Gluten Free Cake Pops (still experimenting!)

I had my first taste of these at a church function.  They were beautiful.  Way prettier than mine look here, but still I wondered for ease of passing out cakes at a party, if I could make them gluten free.   A popular book that is dedicated to these festival pops is a book called Cake Pops by Bakerella.  You can take a look at her website and see what beautiful creations she makes.  I decided to try my hand at making them for my son's birthday.

     These were yummy and disappeared but admittedly, I still need to work on the recipe.  I am excited that with a little more experimentation these will be promising.   So with no promises, I have written down my first try of this recipe.
     The problem I had with this recipe was not with making the cake portion of this pop, but in the frosting.  The gluten/dairy version calls for melted candy melts or chocolate bark.  My frosting recipe, as written, is thin and drips like you see in the picture.  When I made the frosting thicker ( by adding powdered sugar), the frosting added too much weight and the cake would break off the stick.  So, it is back to the drawing board on the frosting.  However, I thought I would share my tasty disaster with you!

Cake Pop:
1 pkg of your favorite GF chocolate cake mix ( I used Cherrybrook Kitchen)
Tub of favorite GF frosting ( I made my own favorite frosting below.  Also some people like to use a fruit spread like Polaner's instead of frosting.  I haven't tried that one yet, but it sounds yummy!)

Bake the cake according to the package.  Let it cool.  Crumble the cake mix thoroughly with your hands.  (I have read that some people like to put it through a blender.  Up to you.)  Add the tub of frosting and mix thoroughly.  I incorporated my whole batch of homemade frosting into my cake crumble.

You are now ready to make golf size balls cake balls.   Take a spoonful of the cake mixture and roll it in your hands until you have a ball.  Once you have all your balls rolled, you are now ready to insert the lollipop sticks.

Make your dipping frosting.  Take one end of your lollipop stick and dip it into your warm frosting.  Insert the lollipop stick half way through the ball.

Refrigerate for 15 minutes.

Take the pops out of the refrigerator and dip the pops in the warm frosting, twirling the pop so that they frosting evenly coats the pop and allows the excess to drip off.   If you are using candy decorations, sprinkle the decoration on the pop now.  I like to spin the pop and sprinkle the pop at the same time.  Place the pop in a styrofoam block so that they will be able to sit upright and dry.   Continue until all the pops are coated.  Place in the refrigerator for 15 minutes.  Serve.

Note:  I made mine the day ahead, and refrigerated overnight and they were still very good.  The cake did not get hard or crumbly.

My favorite frosting:
1 cup of Enjoy Life Chocolate chips
1 Tablespoon oil
1/4 cup organic peanut butter
1 teaspoon of vanilla extract

Place all ingredients in a microwave bowl and microwave in 30 sec intervals and stir.  Keep microwaving until it is all melted and smooth.

Frosting for dipping:
1 pkg of Enjoy Life Chocolate chips
1 1/2 Tablespoons oil

Heat in a double broiler, stirring until it the chocolate is completely melted.  Keep warm for dipping.  

Coconut dyed with all natural dye.
All natural, dye free sprinkles.
Regular sprinkle if your not concerned with dyes.

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