Gluten free cake pops: Completed

29 Sep

So my girlfriend came over this morning to make said attempt at cake pops for Celiac sufferers.

She baked a gluten free cake the night before, using a Betty Crocker mix. She said she must have a mouse in her house because they’d eaten a piece of one of the corners. These mice must be super neat, have opposable thumbs, and access to her cutlery 😉 I have those too.

So, we took her baked cake, cut off the harder edges, and threw it in the mixer. I noticed this cake was denser, and her result wasn’t as crumbly as either one of us expected. I thought this would be great because we wouldn’t need as much frosting to hold it together.


We spun it right round like a record, baby…. Until it looked like this:


Not too shabby!

Next, I added about 1/4 cup of cream cheese frosting. It didn’t gel at all. And normally, I like to add spoonfuls at a time, but this was just clearly not enough. I scooped out about another 1/3rd cup and plopped it into the mix, and let the mixer do her job. It worked, and after mixing for a couple of minutes, it turned into the beautiful dough ball it was supposed to:


From there, we formed the balls by hand, and dipped them in candy coating. The result?


Her reaction:

These are better than the one I paid for!

Why? Because the texture was smoother than the bakery created one. She thought the bakery version was just compressed gluten free cake into a pop form that had been dipped into candy. The frosting inside the pop made all the difference.

Hope you enjoyed! Keep creating!



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