Cake Pops Go Gluten-Free!
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Lookey lookey. What have we here? Oh em gee. See everything you can do … with just a few humble … … ingredients. Who hasn’t heard of Bakerella’s cake pop … more »

Gluten Free Cake Pops
Lookey lookey. What have we here? Oh em gee. See everything you can do …
Gluten Free Cake Pops
with just a few humble …
Gluten Free Cake Pops
… ingredients.

Who hasn’t heard of Bakerella’s cake pop sensation? Blah blah blah why-didn’t-I-think-of-that. Blah blah bladdy blah it’s-so-simple blah blah blah.

But we didn’t. We didn’t think of it. She did! She’s a genius. She’s the Steve Jobs of novelty foods (mayherestinpeace).

We can only emulate. And here’s how.

Gluten Free Cake Pops
You take some gee eff cake.
Gluten Free Cake Pops
You know! Crumble & smush it.
Gluten Free Cake Pops
Then add some gee eff frosting. Or even some room temperature cream cheese.
Gluten Free Cake Pops
Then push it all together. With the back of a spoon. It actually gets kinda smooth and holds together. Don’t ask. I’m not the genius. I just work here.
Gluten Free Cake Pops
Then you can roll it into balls. Just wipe off your hands every now & again. And then stick those babies in the freezer. For at least a half an hour. At least.
Gluten Free Cake Pops
Okay now temper the chopped chocolate. Melt it in the microwave. 30 second intervals. Stir. 30 seconds more. You get the idea. Then add some more chopped chocolate to “seed” it, which cools the chocolate down a bit. So it’s the right temperature. Not too hot. Not too cold. Just right.
Gluten Free Cake Pops
If you want pops, dip one end of a candy stick in the chocolate. Freeze the stick for a couple minutes until the chocolate is set [If you're good with bon bons - no stick - skip this step].

Then, just press the stick halfway into the center of a frozen cake ball. EZ does it. Don’t murder the cake ball.
Gluten Free Cake Pops
Do dip it into the tempered chocolate in a U motion – in*down*out of the chocolate. Tap off the excess on the side of the bowl. Dip the pop in some pretty sprinkles. Or not. All the same to me. Allow to dry until the chocolate is completely set.

Gluten Free Cake PopsEat ‘em.

Skip the sticks. Put ‘em in a box. Gift ‘em.

Oh to have thought of this myself. Oh the humanity!

5.0 from 1 reviews

Cake Pops Go Gluten-Free!
By: 
Recipe type: Dessert
Prep time: 
Total time: 

Serves: 30 to 40
 

Gluten-free Cake Pop Basic Recipe, adapted barely-at-all from Bakerella
Ingredients
  • 1 box gluten-free cake mix, baked according to package directions
  • 1 (16 ounce) can gluten-free frosting
  • 10 to 12 ounces gluten-free semi-sweet baking chocolate, roughly chopped
  • Lollipop sticks (optional)
  • Sprinkles or nonpareils for decorating (optional)

Instructions
  1. In a large bowl, crumble the cake between your fingers until it’s all … crumbs.
  2. Add about half the can of frosting. Press the cake together with the frosting with the back of a spoon until the mixture is smooth (see the photo). Add more frosting as necessary.
  3. Roll the mixture into balls about 1 inch in diameter. Place the balls on a rimmed baking sheet lined with parchment paper, and then place in the freezer for at least 30 minutes, and up to a few hours.
  4. Melt and temper the first 10 ounces of chocolate by placing it in a deep microwave-safe bowl, and microwaving it on high for 30 seconds at a time, stirring in between until smooth and shiny. Place the remaining 2 ounces of chocolate (this is the “seed”) into the melted chocolate and stir constantly until most of the “seed” is melted and the chocolate is no longer hot but is still smooth.
  5. Stick the tip of each of the lollipop sticks into the tempered chocolate, place on a baking sheet, and freeze for a minute until the chocolate is set. Insert the chocolate-dipped end of each stick halfway into each cake ball. Holding the other end of the stick, dip it straight down into the tempered chocolate and up and out about two inches forward, in a motion the shape of a “U.” Tap off the excess chocolate, very very gently, on the side of the bowl.
  6. Dip the still-wet chocolate in sprinkles if using, and allow to dry standing up in a glass (or stuck in a block of styrofoam) until the chocolate is set.
  7. Store at room temperature. The chocolate forms quite the protective layer, and will remain solid at room temperature.

Notes
You can really use any cake you like, as long as it’s a moist one. A dry, crumbly cake will not hold together. If you’re not using lollipop sticks, just place each ball directly onto the top of the tempered chocolate. With a dipping fork (or gently with an iced tea spoon), carefully press down to immerse the ball in the chocolate. Rotating your wrist, in a “U” motion, upend the ball and push it back up through the chocolate. Tap off excess chocolate on the side of the bowl, and then ease it off the dipping fork or spoon, onto a piece of parchment paper. Allow to set at room temperature. If the tempered chocolate becomes too thick for dipping, zap it again in the microwave to melt more fully, then add another few pieces of “seed” chocolate and stir to return to the right temperature.

 

Love,
Me

P.S. Do you have a copy of my my cookbook? You’d love it.

 

  • Dana Holz Pavuk on Facebook

    *claps hands excitedly*

  • http://www.facebook.com/EJayneSchroederHickey Jayne Schroeder Hickey on Facebook

    Oh no you di’int….

  • http://www.facebook.com/people/Pamela-Erny-Glasell/1072067045 Pamela Erny Glasell on Facebook

    WANT!!!! <3

  • Stacy Leonard Walsh on Facebook

    Gonna have to check this one out for sure!

  • Janet Johnson on Facebook

    :D These look so good!

  • Princess Tea L on Facebook

    Hey Shoestring! I’ve been waiting for someone to do these, you never cease to amaze me! Xo

  • Mattison Mania

    Not sure if this will work…but….I’m attempting to include a link of a picture of ours. Hope this is ok with the ever-amazing Miss Nicole. :-)

    For my tballers end of season celebration last spring, I made them cake pops that looked like baseball players. It was fun and awesome, and they didn’t even realize they were gluten free (due to all three of my children having celiac disease). I simply used Bob’s Red Mill cake mix to make it easy-peasy.

    ~A Fellow Nicole ;-)

    http://www.facebook.com/photo.php?fbid=222550681106173&set=a.100275223333720.371.100000537274159&type=3&theater

    • Nicole

      Hi, Fellow Nicole,
      The link wasn’t clickable, I’m afraid. At least it didn’t work for me. So glad you were able to make a fun treat for your kids!
      xoxo Nicole

  • http://iamahoneybee.com nicole

    these look so cute!

    Don’t we all wish we cam up with cake balls… genius!

    • Nicole

      Hey, Nicole,
      I know, right? Simple. Genius. Aren’t the best ideas the ones where other people say, “now why didn’t I think of that”?
      xoxo Nicole

  • JoAnn C

    Hey there. These look delicious. Do you think the cake pops/bon bons would become too soggy if there was a maraschino cherry in the middle? I’m thinking a surprise inside of a bon bon might be worth a try. If not a cherry then would you or your lovely followers have a suggestion?

    • Nicole

      Hey, JoAnn,
      Nice to hear from you.
      Interesting… If you were to do a maraschino cherry (by the way – fun idea), I would say you should drain the cherry well, and use less frosting so the balls are a bit drier. You probably won’t be able to do pops, though, since the stick goes right into the middle. You could also try some nougat in the center, which is much much drier and would even hold the stick in place. Or a piece of a Tootsie roll, maybe? Those are gee eff.
      Fun idea!
      xoxo Nicole

      • JoAnn C

        Thanks for getting back to me so soon. After I shot off my question to you I thought of the nougat. Great minds think alike! I had planned on making bon bons for gift give away and will make both the cherry and nougat filled. Thanks for the help Nicole.

        P.S. I hope this reply gets to you. I had written another reply and my computer went a little crazy. Sorry If you receive two replies from me, only meant to send one.

        • Nicole

          Hi, JoAnn,
          You’re very welcome. And thank you for being so gracious. Anyway, what good is a reply to a recipe question that isn’t relatively speedy, you know? {that’s part of the reason I’m closing comments on the week’s posts once a new week begins} If you & I had the same thought, there’s hope for me yet. ;)
          You got to me. Only once. :)
          xoxo Nicole

  • Meridith

    I tried this over the summer without success. Thank you! Can’t wait to try!

    • Nicole

      Hi, there, Meridith,
      Any idea what sunk you, when you tried? Hopefully the step-by-step pics will help. :)
      xoxo Nicole

  • Kate Luksch O’Brien on Facebook

    SO want to make these sooon!! thanks!

  • Angie

    Oh! Em! Gee! Made these last night with a gf yellow cake mix and some leftover chocolate cream cheese frosting and then dipped them in melted bittersweet chocolate. So good! Thanks for the great recipe, Nicole!!

    • Nicole

      Hi, Angie,
      Ooh bittersweet chocolate sounds perfect. So glad they turned out!
      xoxo Nicole

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/cake-pops-go-gluten-free/
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