I make my chocolate cake pop recipe from scratch and use my favorite gluten free chocolate cake recipe for the base of the chocolate cake pops. You can certainly use your favorite box mix. Yes, you can definitely halve all of the ingredients if you want to make less cake pops. Make these chocolate cake pops with your favorite chocolate cake recipe! However, when making the chocolate cake balls, you might want to start with just 3 cups of frosting and add more as needed.
You may need more or less depending on the chocolate cake you use. Follow the dairy free subs in my chocolate cake recipe to make the cake dairy free.
Then, use my vegan chocolate frosting. Yes and no. The only specialty equipment you need for making cake pops is lollipop sticks. You can find them at any craft store, Walmart, and even some grocery stores carry them in the baking aisle.
If you want to skip the sticks altogether, you can. Just make cake bites, similar to my Gluten Free Oreo Truffles and with the same dipping method I used to make those. You can certainly make the cake pops recipe easy on yourself by making some parts or all of the cake pops in advance. You can also make the frosting ahead of time and store it in the fridge until ready to use.
Just let it come to room temperature before using to make it easier to mix into the cake crumbs. Cake pops do not need to be stored in the refrigerator and can be stored at room temperature for a couple days before serving. Make sure your cake pops are covered completely or wrapped individually when storing them. How do I make my own cake pop stand? Print Recipe Pin Recipe. Prep Time 1 hr. Bake 45 mins. Total Time 1 hr 45 mins. Course Dessert. Cuisine American. Servings 28 cake pops.
Calories kcal. Lollipop Sticks. US Customary Metric. Note that step by step photos of the instructions can be found in the post above. Make the Chocolate Cake If using a box mix, follow the instructions on the box to make the cake.
In a large mixing bowl, add flour, cocoa powder, salt, sugar, baking soda, and baking powder. Whisk together then add in the egg, vanilla extract, oil, and milk. Pour in the hot water and whisk until the batter is smooth. Let the cake cool completely before proceeding to the next step. Make the Chocolate Buttercream Frosting Add butter and cocoa powder to a large bowl and mix until smooth.
Slowly add vanilla extract, powdered sugar, and salt. Add the 1 tablespoon of milk if the buttercream seems too thick. Assembling the Cake Pops Line a large baking sheet with parchment paper and set aside. Crumble the cooled chocolate cake up into the bowl with the buttercream.
Use your hands or a standing mixer to mix it all together until fully combined. Form into 1 tablespoon - sized balls and place on the baking sheet. The balls should be no bigger than one tablespoon or they will be too heavy and fall off of the cake pop sticks. Refrigerate for at least two hours or freeze for 1 hour. Once the cake pops have chilled, prepare your cake pop holder. Add the milk and vanilla extract then whisk until light and fluffy.
Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls. Make balls of the mixture by rolling between your hands and place on a baking tray. Place these in the fridge to set for about 30 minutes. Next melt your dark chocolate and white chocolate in separate bowls.
Dip a lollipop stick into the melted dark chocolate, then place into the cake ball. Once you have put sticks in every ball, dip each one into the chocolate to entirely cover the ball. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more.
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