For my son’s two year birthday party I wanted to do something fresh and new while also doing something that required as little clean up on my part as possible. The answer? Gluten free CAKE POPS!!! These delicious and oh-so-adorable treats are so easy to make and taste delicious! Nobody at the party would have even known they were gluten free except that my family was eating them up like crazy along with everyone else.
Gluten Free Cake Pops
Makes 40-50 pops
1 (14.25 oz) box gluten free cake mix, any flavor (I used Betty Crocker’s GF chocolate cake mix)
1 (16 oz) tub frosting, any flavor (you will only need about half, I used Betty Crocker)
1 (24 oz) package of gluten free almond bark/candy coating (white or chocolate)
Gluten free sprinkles or any other decorations you will be using on the outside of the pop
Lollipop sticks (I found mine at Walmart.)
*Bake the cake according to the directions on the back. Cool until you can handle with ease. Crumble into very fine pieces. Stir or mix in by hand (easiest way to do it) 1/2 the can of frosting. Mix until texture resembles the inside of a truffle and you can easily roll into balls. Roll into the size you prefer and place on a baking sheet. Refrigerate 1 hr. or overnight. DO NOT FREEZE. Melt chocolate in the microwave according to directions then dip the end of your lollipop stick into melted chocolate and insert half way into cake ball. Inserting into the flat end (from sitting on baking sheet) will result in the pretty round pop you are looking for. Carefully dip cake ball into melted chocolate until completely covered. Gently tap off extra chocolate and add sprinkles before chocolate sets up. Place upright into a large piece of Styrofoam or into a tall glass that allows it to cool without touching anything. When dried you can always wrap individually in little cellophane bags with a ribbon for individual party favors.