The old fashion “June Bride” doesn’t exist anymore. Typically, wedding bells are heard from April through October. One of the latest trends is to serve gourmet cake pops instead of wedding cake. They also make an excellent grooms cake. I went to one wedding wear they gave out individual boxed groom cakes as an additional favor. You could something like this withe gluten free cake pops and decorate them more masculine, if desired. Meanwhile, my feminine side got the best of me, and I opted for pink cake pops.
Both elegant gluten free cake pops for your wedding or any casual event. Chose from over 50 cake recipes and a different frosting flavors. Find links to gluten free decorating supplies, as well.
If you are making many cake pops you may choose to just use a cake pop maker.
- Choose a moist cake recipe from the Gluten Free Cake Recipes category (The Chocolate Cake works well for this.)
- 1/2 cup of gluten free frosting, either Buttercream Frosting, Chocolate Ganache, Fluffy White Frosting, or Mocha Frosting
- 2 bags of Wilton's Candy Melts (or equivalent real chocolate (not chips)
- Lollipop sticks
- Gluten Free Fondant (optional)
- Gluten Free Clear Piping Gel (optional)
- Gluten Free White or Colored Piping Gel (optional)
- Bake the cake in a 9 x 13-inch cake pan. Allow it to cool completely.
- Place pieces of cake in the large bowl of your food processor, add the frosting, and pulsate until it forms a dough-like substance. If your cake is dry, add additional frosting or butter to the mixture a little bit at a time until the cake gathers together. Flatten the dough in a baking sheet and cover just the top with plastic wrap or parchment paper. You do not want to enclose it completely, as condensation may build up and moisten the cake. Refrigerate it until firm enough to mold, approximately one hour, depending upon the cake.
- Using a spring-action scooper or heaping, rounded tablespoon, measure the desired amount of cake and form them into balls with your hands. Place them on a parchment-lined or silicon mat-lined baking sheet and freeze them for 5 to 10 minutes.
- Place a lollipop stick or medium-sized skewer in the center, pushing them about 3/4 way through the pop, and transfer them back to the baking sheet, cover, and keep refrigerated. Skewers are not as study, but work in a pinch and for a more casual event.
- If using chocolate, chop it up well and melt in a bowl over a pan of hot simmering water. If using candy melts, melt them according to the manufacturer's instructions. In either case, do not melt them all at once or it will set up too quickly. Dip the pops in the melted chocolate or candy; tap the stick on the edge of the bowl, place pops right side up (if making them with the ball on the top), and place them in a piece of styrofoam or cake pop stand. Or in the case of the bride and groom in the photo at the top of the page, place them upside down directly onto the parchment paper. You may need to hold it there for a bit until the candy/chocolate sets. Refrigerate the pops until they are firm, about 10 - 15 minutes. Straighten the sticks as needed.
- If you desire to decorate them with fondant, roll out the fondant to 1/16-inch thick. Cut it into strips or the desired shapes. If cutting strips to place from the top to the bottom of the pops, cut smaller portions off of the tips so they taper into a point. are 3/4 in. wide in the middle. Dip a small kitchen paint brush or baster into water and wipe to leave the brush just moist. Baste the back of the strips with the moistened brush and attach them to the cake pops starting at the top and ending at the bottom. Do not overlap the strips, but have them just meet and the center of the top and just touching the stick.
- Cut small circles and cover the top of the pops with a fondant button, perhaps in another color.If you would like to add fancy sugar to the fondant, baste each piece of fondant with clear piping gel and dip or sprinkle with the sugar. If you're using multiple color sugars, allow one to dry completely prior to adding the next color.
- Place each decorated pop into the styrofoam stand or pop stand to dry completely.
Two bags of candy melts makes about 50 - 60 cake pops, therefore, you most likely will not have to melt all of them at once.
Of course, you can make this project easier by purchasing a cake pop maker.
For gluten-free cake decorating supplies visit the following links to find their gluten free items:
Cake Supplies 4u Search their site for "gluten free".
Note: Though Wilton's Candy Melts are not listed in either of the above links, per Wilton, "For our candy melts there is no gluten in the product or the facility where the item is produced." - May 9, 2013