Tuesday, December 18, 2012

Holiday Treat #11: Gluten Free Cake Pop Snowballs

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

When I made my first batch of cake pops, I didn't realize how many pops one box of cake batter would make.  The cake pop maker only came with 12 sticks, and it hadn't occurred to me that I might need more than that.  It turned out that I could make several dozen cake pops with one batter of cake mix.  What to do with all those cake pops I didn't have sticks for? 

Turn them into snowballs! 

Cake Pop Snowballs

Ingredients
(Cupcake liners, for presentation)

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix.)
Eggs as called for in mix, plus 1 extra egg
Substitute milk (or substitute) for the amount of water called for in recipe
1 Pudding Dry Mix
1 jar white icing, for decorating
1 bag shredded coconut, for decorating

**Most cake pop recipes call for using half the amount of liquid called for in the recipe, but I found that with gluten free mixes, the pops come out too dry if I cut the liquid in half.  I keep the original proportions.

Directions
Oven 350F


1- Mix all ingredients in a large bowl and beat according to cake mix instructions. 







2- Spoon batter into bottom half of cake pop pans, not quite to the fill line.  Put on lid and attach fastening clips.  Bake in a 350F oven for approx. 15 minutes.  Check that they're done by poking a toothpick through the hole at the top.  When it comes out clean, they're done. 







3- Allow pans to cool before removing lid.  Don't worry about any batter that has puffed through the holes at the top.  Loosen pops around the edges with a plastic knife. 






4- Spread icing all over cake pop.  You can insert toothpicks into the ends to make it easier to get icing everywhere, but I just hold them between thumb and forefinger, and fill in any gaps when they're in the cupcake holders.  Roll iced balls in coconut and place in cupcake liner.  Touch up any spaces that aren't evenly covered. 





These are really pretty to serve, and look lovely when they're bitten into and the chocolate cake is revealed, contrasting with the white icing and coconut. 





4 comments :

  1. Perfect use of left-over cake pop mix! I bet your son loved these ;)

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    Replies
    1. Thanks. He liked the icing part, but wouldn't go near the coconut. Weird.

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  2. What size pudding mix did you use, the bigger or smaller one?

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    Replies
    1. I used the small box, but if you want to make more pops, it would probably be ok with a bigger mix. Maybe just add a little extra liquid if the mix looks too dry.

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