With Easter fast approaching I wanted to come up with an appropriate treat for my son's pre-school class. I decided to make pastel colored cake pops - delicious and just the right amount of sweet without going overboard! For this project (indeed it was a project since I've never attempted to make cake pops before) I decided to use white chocolate (despite knowing it is more difficult to work with than dark chocolate) and pastel colored sugar.
Of course, as a busy mom I had to take some shortcuts and decided instead of making a cake, crumbling it after it baked and forming hand rolled balls, I purchased a brownie pop baking dish. It cut time and mess down considerably!
I also purchased cake pop sticks, Baker's Joy non-stick spray and a cake pop stand. The next time I take on this project I will just purchase a block of styrofoam because although the stand was helpful when letting the chocolate harden I was unable to transport the pops using it. With the exception of the sugar crystals and the white chocolate I had all of the other ingredients needed to make the cake pops in my pantry and refrigerator. I adapted a cake pops recipe I found on Malibu Kitchen to make my actual pops and I love the outcome
Gluten Free Vanilla Cake Pops
1 cup Gluten Free flour
¾ cup sugar
1 ½ teaspoon baking powder
Pinch of salt
¼ cup vegetable oil (I omitted this and somehow my cake pops were still extraordinarily moist)
½ cup Almond Milk
2 eggs
¼ teaspoon pure vanilla extract
Baking spray
1 14 oz bag of vanilla flavor chocolate
Edible sprinkles to decorate
A Bake Pop pan (available from Walmart)
Cake Pop Stand (available from Walmart)
Directions:
- Preheat oven to 350 degrees.
- Put the flour, sugar baking powder, salt and oil in a bowl.
- Using an electric mixer beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in half (1/4 cup) of the water and beat until the water is just incorporated.
- In a separate bowl, whisk the eggs, vanilla, and remaining water together for a few seconds.
- Pour egg mixture into the flour mixture and continue beating until just incorporated.
- Scrape sides and continue mixing for a minute more until the batter is smooth. Do not over mix.
- Spray both sides of cake pop pan with baking pam.
- Using a liquid measuring cup, pour mixture into pan.
- Bake for 20 – 25 minutes.
- Melt a small amount of candy coating in the microwave.
- Dip the end of the cake pop stick into the coating, then insert into cake ball.
- Place cake pops into freezer for 10 minutes.
- Heat large batch of candy coating in microwave and prepare your topping bowls.
- Remove your cake pops from the freezer.
- Dip cake pops in candy coating.
- Sprinkle on additional toping of topping bowl.
- Use a cake pop stand or Styrofoam to hold your finished cake pops.
Disclosure: I am a Walmart Mom and have been compensated for my time to write this post as usual all opinions are 100% my own.
