Gluten Free White Chocolate Snowmen Cake Pops

Name: Gluten Free White Chocolate Snowmen Cake Pops
Total time: 3 h 30 min
Yield: 20
Ingredients: 0.5 cup butter; 0.667 cup superfine caster sugar; 2 eggs; 1 tsp vanilla extract; 1.5 cups gluten-free self-rising flour; 4 Tbsps milk; 0.667 cup gluten-free white chocolate (chopped); 0.5 cup butter; 2 cups powdered sugar; 2.5 cups white gluten-free candy melt; 20 red gluten-free chocolate beans; 20 gluten-free licorice discs; 20 gluten-free licorice; 40 small gluten-free licorice; 2 strips gluten-free licorice (cut into tiny pieces); 3 thin gluten-free licorice (cut into strips for the hatbands)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

2 h.

Preparation

ready in 3 h. 30 min.

Ready in

Ingredients

for

cakes pops

For the cake: ½ cup butter; ⅔ cup superfine caster sugar; 2 eggs; 1 tsp vanilla extract; 1 ½ cups gluten-free self-rising flour; 4 Tbsps milk

To bind: ⅔ cup gluten-free white chocolate (chopped); ½ cup butter; 2 cups powdered sugar

For the coating: 2 ½ cups white gluten-free candy melt

To decorate: 20 red gluten-free chocolate beans; 20 gluten-free licorice discs; 20 gluten-free licorice; 40 small gluten-free licorice; 2 strips gluten-free licorice (cut into tiny pieces); 3 thin gluten-free licorice (cut into strips for the hatbands)

How healthy are the main ingredients?

egg

print shopping list

Preparation steps

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square cake tin and line the base with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well to combine.

Add the vanilla and flour and mix well. Stir in the milk until blended.

Pour into the tin and bake for 35-45 minutes until golden and firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.

Beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the chocolate until blended. Chill for 30 minutes.

Crumble the cake into a bowl and mix in the chocolate mixture with your hands until it clings together.

Shape pieces of the mixture into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.

10.

For the coating: melt the candy melts in a heatproof bowl, over a pan of simmering (not boiling) water. Stir until smooth.

11.

Dip the lollipop sticks into the candy melts, then insert the lollipop sticks into the cakes and dip into the melted candy melts until completely coated. Stand in a glass or cup

12.

Press in the chocolate beans for the noses. Place the liquorice discs on top of the balls and attach theliquorice rounds with a dab of candy melts.

13.

Press in the tiny discs for the eyes and the tiny pieces for the mouths. Attach the red liquorice strips around the hats with a dab of candy melts. Leave to set.

Related Recipes