Valentine's Day cake pops (milk-free, egg-free, nut-free)

I made these for DS's toddler Valentine party. Super easy. Used wacky cake as the base, mixed with safe frosting. Dipped in ELF chips with a dash of shortening. Then sprinkles. Can't get much easier!

Comments: 8

cheymom

KFA Membership Coordinator

February 4, 2013 8:04 AM

These look amazing!!

lyndamac

Volunteer Community Host

February 4, 2013 8:58 AM

Adorable. Color me jealous. I can't even make the most basic cake pops look halfway decent!

Mahbahlih

Volunteer Community Leader

February 4, 2013 7:50 PM

Thanks, ladies! The most difficult part was figuring out how to make the styrofoam stand look festive, lol. I will post the recipe/instructions later on this evening.

Mahbahlih

Volunteer Community Leader

February 4, 2013 8:42 PM

Last edited by Mahbahlih February 4, 2013 10:38 PM

Cake Pop Tutorial:

Step 1: Bake your favorite allergy friendly cake or cupcakes. If making cupcakes, no need to use baking cups.

A good recipe to use is Kathy P's Wacky Cake in the KFA recipe database: http://www.kidswithfoodallergi...featured_recipe5.php.)

Let the cake cool.

Step 2: Place the cake/cupcakes in a large bowl. Using fingers, gently mix the cake until it is finely crumbled. There should be no chunks left when you're done mixing.

Step 3: Add a small amount of frosting to the crumbles (we use the chocolate frosting recipe in the Divvies cookbook but any "buttercream" type recipe will do). Mix thoroughly with hands. (The more moist the cake, the less frosting you will need. For a dozen cupcakes I use approximately 1/2c of frosting.) The texture should be sticky but still crumbly.

Step 4: Form the cake mix into 1-1.5" balls. You can do this using a mini ice cream scoop, a watermelon baller, or just a spoon. You will want to use something to press the mix into, because you want the cake balls to be solid. It is really hard to form them by just using your hands.

Step 5: Melt 1/3c chocolate chips (I used ELF) into a small cup until smooth.

Step 6: Dip a cake pop stick into the chocolate (about an inch) and then stick it into a cake ball. Set aside on a plate (stick up). Repeat until all the cake balls have been stuck.

Step 7: Place the plate of upside down cake pops in the freezer for ~20 minutes.

Step 8: Melt 1 bag chocolate chips (again, I used ELF) in a tall, narrow cup. It helps to add 1/2 Tbsp of shortening to thin out the chocolate a bit for dipping. The best way to melt the chocolate is by heating it in 30 second intervals, stirring well between. It's done when the chocolate is compeltely smooth and liquified - be careful not to burn it.

Step 9: Remove the cake pops from the freezer and dip, one at a time, in the melted chocolate. Gently swirl or simply let the excess chocolate drip off for a moment. If using sprinkles, add immediately before the chocolate hardens. Stick finished cake pop in a styrofoam holder. (You can find these in craft stores or recycle the packing styrofoam from a shipping cartons*.)

Step 10: The chocolate should set within 5-10 minutes. Cover with plastic wrap and enjoy within 12 hours.

*I used the styrofoam that came in our Melissa & Doug Deluxe Easel box, hehe. Worked perfectly and I felt so GREEN!

Notes: If you have trouble making the first ball stick together, toss the crumbs back into the bowl and add an additional Tbsp of frosting. Mix well. And try again!