Gluten Free Cake Pops That Will Make You Wish You were actually gluten free
For over a year I’ve been eating a gluten free diet. No, it’s not by choice. Trust me, I would choose a Chevron donut any day. (Kamas peeps, you know what I’m talking about.)
However, my gluten free ‘journey’ is a tale for another day. Suffice it to say, I’ve really missed my sweets. I’ve had my fair share of gluten free baking fails, like the Thanksgiving pie (or pies) that exploded in my oven. As luck would have it, a few weekends ago I made the most delicious gluten free treat to ever grace the earth.
I’m a 3rd generation born and raised chocaholic, so naturally I went with double chocolate gluten free cake pops. I ended up having extended family over for the day, and they devoured them. I mean hovered over the plate, nobody talked for 10 minutes while everyone popped these little bites of heaven in their mouths. I was thrilled. My fellow gluten-free friends know there is nothing worse than taking a gluten free treat to a party, and then being the only one that eats it. 🙁
These will definitely be my go-to gluten free treat for future parties, events, and every day occasions.
Ingredients & Supplies
- 1 box of gluten free cake mix & ingredients needed for specific mix. I used Hodgson Gluten Free Chocolate Cake Mix found at Walmart.
- 1 container of frosting. I used chocolate for the double choco effect (it was so worth it)
- 2-3 bags of dipping chocolate. I used pink melting chips for the Valentine’s Day impact.
- Desired sprinkles
Cake pop sticks (at least 50)
Large mixing bowl
PREP TIME: 1.5 hours (I baked my cake the night before to cut down on time. If you don’t bake your cake the night before, you’ll want to add appropriate time for that.
- BAKE CAKE – I baked my cake the night before, and actually ended up using two brownie pans, cooking the cake at the indicated temperature for ten minutes (shorter time because the batter was spread more thinly in the bigger pans). I let them cool and covered them with tinfoil for the night.
CRUMBLE CAKE – The next day my cakes were cooled and ready to crumble. I crumbled them into fine pieces, making sure to break up the chunks, and placed them in a large mixing bowl.
- ADD THE FROSTING – Add the entire tub of frosting to the crumbled cake mix and stir. The frosting will help the cake pieces stick together and become moist again.
- FORM CAKE BALLS, FREEZE – These can be as big as you want. I found the smaller balls were easier to dip, and by forming them smaller I got to make more. After you form the cake balls, place them on the wax paper lined cookie sheet and stick them in a freezer. By freezing the cake balls, you make it easier to dip them with-out them crumbling apart. I recommend leaving them in for a half an hour or so until the cake balls are solid.
- MELT CHIPS – I used Wilson’s candy melts. I melted mine in the microwave for about thirty seconds, and then dipped the cake balls (ensuring that the top of the cake ball is covered in chocolate).
- ADD SPRINKLES – Sprinkle away! Place the cake balls on a wax-paper covered cookie sheet and decorate with your favorite sprinkle of choice.