To make these glittery cake pops, we used a Cake Pop Baking Pan from Nordic Ware and a small package of Pamela's Chocolate Brownie Mix. The 100 gram wheat-free, gluten-free, non dairy chocolate brownie mix from Pamela's made about 10 cake pops--which was the perfect amount. I used to think cake pops were an annoying and over the top fad but actually, after making some, I now realize they are the perfect portion of cake and fun.
To make the cake pops you need a mold, like the Nordic Ware Cake Pop Baking Pan. We sprayed the pan with spectrum coconut oil and dusted them with cocoa powder to keep them from sticking. We also added an extra egg to the brownie recipe. Spoon batter into bottom half of pan so it slightly overfills the top of the pan. Then place the top half of the pan and secure with keys to look the pan together. We baked our cake pops for 15 minutes and they were perfect. There is a small hole in the top of the cake pop pan that you can stick a toothpick in to see if your cake pops are ready.
Next we glazed the cake pops with a donut glaze and then rolled them in colored sugar from India Tree. India Tree uses natural color from plants to make some of their colored sugar. We had green and yellow natural dyes and then the regular India Tree colored sugar. I was thrilled to find the natural colored sugar at Whole Foods but I was disappointed to find that the green tasted like spinach and the yellow had a pronounced Tumeric flavor. The artifical colors turned out to taste more like sugar. Below is the donut glaze recipe.
After making the sugared cake pops I realized you don't need that much sugar on the cake pops or they are way too sugary. Another, easier option that I would try next time is just melted chocolate and sprinkles. Covered in sugar, the cake pops feel like donut holes--which is a great gluten free substitute for donuts.
Donut Glaze Recipe:
- 3 cups Powdered Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla
- 1/2 cup Cold Water Or Milk