My brother had some people over for the Packer game. I made buffalo chicken dip, and cake pops. For my cake pops, I followed the directions I found over at Bakerella. The only difference I made was to use gluten free cake mixes. I made two flavors, one was a pumpkin and the other was cherry chocolate amaretto.
I’ve tried using Wilton Candy Melts previously by using a double boiler method and microwave method. Both of those didn’t have the best results. I had done some research and read that an alternative was almond bark, and that it read that a slow cooker worked to melt and maintain the temperature. I started out by chopping up my brick of almond brick and and 2 tablespoons of Crisco and put it my small crock pot, stirring until melted. Once Melted, I added food coloring to make yellow coating. Make sure to continually stir, otherwise you’ll be left with a burnt blob!
Next, I took a ball and put a stick in the end, then I took the stick and dipped it into the melted almond bark, and stuck it back into the hole I previously made. I did that for each of the balls, the coating would act like a glue holding the ball on the stick. Now they are officially Cake Pops! Then I took each cake pop and dipped it in the melted almond bark. I found that swirling them around coated the cake pops the best.
I made sure to gently tap the excess coating off. Then I let each pop settle and coating get hard. Once the coating was hard, I got out the green and white frosting. I first started by putting green frosting in a circle on each side. Then I used white to pipe the “G”.
The finishing touch was putting the green/white/green center stripe down the center, to mimic the helmet. With that, I was done!
I have noticed that when I bake w/gluten free, my cakes, cupcakes seem to be very dense and heavy. Do you have any suggestions to make my deserts lighter? Feel free to comment below!