Lookey lookey. What have we here? Oh em gee. See everything you can do …
with just a few humble …
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).
Cake Pops Go Gluten-Free!
14 to 16 ounces 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)
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.
In a large bowl, crumble the cake between your fingers until it’s all … crumbs.
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.
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.
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.
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.
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.
Store at room temperature. The chocolate forms quite the protective layer, and will remain solid at room temperature.