Tag Archives: Gluten free

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.

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

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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:

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

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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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Cake pops for The Gluten Intolerant

28 Sep

My girlfriend of many years thought cake pop mania was the result of some mental defect or silly people who had hysteria for sugar.

And then she had one.

And she wrote to say: OMG TEACH ME HOW TO MAKE THESE YUMMY THINGS!

Like I need a reason to make cake pops!

One complicating factor: she’s gluten intolerant. So gluten free cake mix it is!

I don’t have experience with making gluten free cakes, so-this may be an opportunity for cake pop wrecks. My strategy? Use more frosting. Can’t go wrong with that.