Cake pops

If you've never heard of cake pops before, you're in for a real treat. They are so much fun and are easier than you think to make.

The first person to introduce cake pops to the blog world was Bakerella . And rather than explain what cake pops are, I'll let Bakerella do the job!

Yep, it's that simple. 

It does get a little tougher however, when you have to make them gluten-free. But thanks to Elana over at elanaspantry.com , I can now successfully make my own beautiful cake pops.

 Yesterday we had the Ellenwoods over and Hayley and I made cake pops. Let me just say that they were a blast to make! Definitely something that's more fun to do with somebody else. We made them Valentine's Day themed, though honestly, I don't think they'll last 'til Monday. They're so tasty!

Cake pops

Ingredients:
1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84 (view the PDF)
(½ cup raspberry fruit spread (optional) -but for a more simple tasting recipe and easier to make, omit spread
1 cup dark chocolate chips 73% cacao - or other baking chocolate
1 package sprinkles

Special Equipment:
30 paper lollipop sticks - I had to use little wooden sticks called "spejle" in Czech, because I can't just run out to a craft store and get lollipop sticks!
2-4 Styrofoam blocks- I didn't have these either, so I improvised with a cardboard box and stuck them in the top lid so that they stuck into the box... it wasn't perfect, but it was good enough!

1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
2. Cool cake completely
3. Once cooled, crumble cake into a big bowl, making sure there are no large pieces
4. Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine
5. Mixture will be moist enough to roll into 1 ½ 1-inch balls and still hold a round shape
6. After rolling, put on a parchment lined plate and place in freezer for 25 minutes (if you make without fruit spread) at least an hour if you make it with the fruit spread.
7. Melt dark chocolate in a very small pot, over very low heat
8. One at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolate
9. Insert the lollipop stick straight into a cake ball, no more than halfway through
10. Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
11. Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
12. Twirl any excess chocolate coating off the cake pop so it is evenly coated
13. Apply sprinkles (if desired)
14. Place cake pop into the Styrofoam block
15. Complete with remaining cake pops and allow set completely
16. Serve your gluten free Cake Pops!

(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)
Makes 30 Gluten Free Cake Pops

Claire's notes: I know it looks like a lot of instructions, but just watch the video a few times, and you'll get it. It's not that complicated!