We’ll have more pictures to post of our glitter cake pops later this week. What do you think so far?
Yes, that’s a custom cake pop stand in the background.
While strolling past the baking section last week at Earth Fare, I decided to purchase a gluten-free cake and icing mix and finally have a go at gluten-free cake pops.
I purchased a chocolate cake mix and a chocolate frosting mix. I followed the directions on the boxes, baked and cooled the cake, and made the frosting (which I placed in the fridge while I waited for the cake to cool).
Once the cake was cool I followed my normal cake pop steps. Quick note, the icing contains 2 sticks of margarine so gradually add the icing to the cake to form the cake ball dough. When working with extra oils/oil based ingredients I like to work VERY cold by working slowly and constantly refrigerating.
For me, making gluten-free cake pops was EXACTLY the same as making regular cake pops. Simply keep an eye on the consistency of the cake and icing.
The taste? AMAZING! The cake pops actually tasted like hot cocoa. So much so that I just had to tear open a little package of sugar-free marshmallows from a hot cocoa box that I had in the pantry. Are dehydrated marshmallows gluten-free? YES!
For those of you with food allergies, these could be a dream come true (as far as dessert goes)!
Aside from the cake and icing mix we dip in this AWESOME chocolate…
Chocoley Chocolate — (from their web-site) all Chocoley chocolate products are Kosher Dairy certified, gluten-free/Celiac Safe and are manufactured and packaged in facilities that DO NOT allow exposure to Peanuts, Wheat/Gluten, Eggs, Tree Nuts, Sesame, Fish, or Crustacean. Click here for more info on Chocoley Chocolate.
And here they are! Yummm.