I made these gorgeous cake pops for a special Easter treat for my boys! It was my first attempt at making them using an all gluten free, casein free, soy free, egg free, vegan free… (whew that was exhausting!) recipe. So here they are, the boys loved them and so did all of their friends. You want to know the best part? I had all the ingredients I needed on hand. The perfect complement to these little beauties… Tweedle Dee Designs adorable Easter tags.
1 box Cherrybrook Kitchen Chocolate Cake mix, prepared per instructions,* (I always add Nielsen-Massey Vanilla, it makes Everything better!) Bar none the best gluten free , casein free cake mix I have found.
1 box Cherrybrook Kitchen Chocolate icing mix, *prepared per instructions but instead of using butter replace with equal parts of Spectrum Organic Shortening, and instead of rice milk I use gluten free hazelnut milk, and add 1 tablespoon good vanilla.
Enjoy Life chocolate chips (they are casein free and vegan). Taste just like regular chocolate!
Pacific Hazelnut milk, rice or almond milk (as needed to smooth out melting chocolate)
1 container of Indian Tree Party Decoratifs in “Monet” you can use other small round sprinkles
1 package of 6 inch cookie and lollipop sticks
1 package of the small plastic treat bags
Tweedle Dee Easter tags, cut out using 2 inch scallop punch and hole punched
Make cakes per instructions on box (note substitutions noted on here*)
Let cake cool completely
Prepare frosting mix and chill in refrigerator for 10 minutes (note substitutions noted on here *)
Place wax paper on a cookie sheet. Crumble cake and mix with the prepared frosting mix. Scoop out and make a small ball, place on cookie sheet, repeat. Place all cake balls to chill in refrigerator for at least one hour.
Melt chocolate chips with a tspn of milk substitute 30 seconds at a time until smooth and creamy.
Dip lollipop stick end in chocolate and then attach to cake pop, repeat with all cake balls.
Place cake pops back into the refrigerator so stick will properly adhere to cake ball. Chill for at least one hour.
Re-melt chocolate mixture if necessary and roll cake pop into melted chocolate then immediately roll with sprinkles. Place on a stand so cake pops are standing up without touching anything and place in the refrigerator, repeat process. Let chill for at least another hour. Once completely chilled and hardened place each cake pop top in an individual treat bag with stick tie a piece of ribbon around stick and place a hole punched tag around each pop.
Hope you enjoy these delicious gluten free, casein free, vegan cake pops! May your Easter be Sweet!