Independence Day Cake Pops: 3ten.ca
Recipes

Recipe: Independence Day Cake Pops

Independence Day Cake Pops: 3ten.ca

Independence Day cake pops – Happy July 4th! It’s time to celebrate with some cake pops – I just made these for Canada Day, so this is the exact same recipe but with added blue sprinkles – so fun. Let’s bake up!

Ingredients

  • box of gluten free cake mix
  • ingredients for the cake mix
  • heaping cup chocolate icing
  • 1 cup of gluten free chocolate melts
  • 1/2 cup of red, white and blue sprinkles
  • coffee stir sticks

First, make the cake mix according to the box. Just as before, I made it in a 9 inch dish to lessen the amount of edges, the hard crumbly bits that’ll end up in the cake pops.

Once the cake is done, take it out of the oven and let it cool for about 30 minutes. Then, crumble the cake to bits in a bowl and add in the chocolate icing and mix well – like really well until it’s all combined.

Treat Time: 3ten.ca


Up next, get out a large baking sheet and line it with parchment paper. Time to get our hands messy! Roll out the cake pops into 1 inch balls and place them on the baking sheet. Try, as best you can, to make them all the same size – I ended up with 28.

Once the cake pops are all rolled out, place them in the freezer for about 30 minutes.

Independence Day Cake Pops: 3ten.ca


Okay, once the 30 minutes is close to being up, get out your coffee stir sticks and melt your chocolate either in the microwave or over a double boiler. Then, take the pops out and dip the coffee stir stick into the chocolate and then into the cake pop – you need the chocolate to act as the ‘glue’ to hold in place. If this takes a while, pop them back in the freezer. If you’ve moved fast, then continue on.

Independence Day Cake Pops: 3ten.ca

Cover each cake pop with melted chocolate – I found the easiest way to do this was ‘painting’ the cake pop with the back of a spoon – if dipping into the chocolate works for you, then do that. Gently shake the excess chocolate from the pop and then cover with sprinkles. Set back on the parchment lined baking sheet and keep going until all are done.

When they’re all done, freeze again for about 20 minutes and then you’re ready to eat! They’re so good right out of the freezer, but good at room temperature, too.

Treat Time: 3ten.ca

These are too good not to try – so celebrate July 4th with these Independence Day cake pops – enjoy and I hope you have a smashingly wonderful weekend!

Independence Day Cake Pops: 3ten.ca

Thanks for stopping by and I’ll see you again soon!

Independence Day Cake Pops

Author: Ali
Servings: 28 pops
Independence Day cake pops – Happy July 4th! It’s time to celebrate with some cake pops – I just made these for Canada Day, so this is the exact same recipe but with added blue sprinkles – so fun. Let’s bake up!
Prep Time1 hour
Cook Time45 minutes
CourseDessert
CuisineAmerican

Ingredients

  • box of gluten free cake mix
  • ingredients for the cake mix
  • 1 cup of chocolate icing
  • 1 cup of gluten free chocolate melts
  • 1/2 cup of red, white and blue sprinkles
  • coffee stir sticks

Instructions

  • First, make the cake mix according to the box. Just as before, I made it in a 9 inch dish to lessen the amount of edges, the hard crumbly bits that’ll end up in the cake pops.
  • Once the cake is done, take it out of the oven and let it cool for about 30 minutes. Then, crumble the cake to bits in a bowl and add in the chocolate icing and mix well – like really well until it’s all combined.
  • Up next, get out a large baking sheet and line it with parchment paper. Time to get our hands messy! Roll out the cake pops into 1 inch balls and place them on the baking sheet. Try, as best you can, to make them all the same size – I ended up with 28.
  • Once the cake pops are all rolled out, place them in the freezer for about 30 minutes.
  • Okay, once the 30 minutes is close to being up, get out your coffee stir sticks and melt your chocolate either in the microwave or over a double boiler. Then, take the pops out and dip the coffee stir stick into the chocolate and then into the cake pop – you need the chocolate to act as the ‘glue’ to hold in place. If this takes a while, pop them back in the freezer. If you’ve moved fast, then continue on.
  • Cover each cake pop with melted chocolate – I found the easiest way to do this was ‘painting’ the cake pop with the back of a spoon – if dipping into the chocolate works for you, then do that. Gently shake the excess chocolate from the pop and then cover with sprinkles. Set back on the parchment lined baking sheet and keep going until all are done.
  • When they’re all done, freeze again for about 20 minutes and then you’re ready to eat! They’re so good right out of the freezer, but good at room temperature, too.

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