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Gluten free "Frozen" cake pops

I was recently asked by the lovely peeps at Yolli if I would like to review some of their products. Yolli supply and manufacture lollipop sticks, packaging, equipment and ingredients for the confectionery and bakery industry in the UK. They also have a great online store where customers can buy smaller quantities for at home baking.
I chose some candy melts in blue, polka dot straws, lollipop sticks, cake pop bags and ties. I used them to make these pretty "Frozen" inspired cake pops, a lovely light vanilla buttercake with whole fresh blueberries inside.

I used a silicone cake mould to create these cake pops and through trial and error I came to the conclusion that each mould would need to be overfilled on the bottom.

Click the camera icons next to the steps for a clear idea what I did.

Gluten Free

20 Cake pops

Method

Blueberry buttercake

  1. Preheat oven to 160-180 deg C

  2. Lightly grease the cake pop mould and place the bottom mold on a baking sheet

  3. Beat flour, butter, milk, eggs, vanilla extract and sugar in a bowl with an electric mixer until the mixture turns a pale colour

  4. Divide mixture between molds, till the bottom mould is filled to the top.

  5. Push one blueberry in to each batter filled case

  6. Top blueberries with a swirl of batter, place top silicone mould on top and carefully squeeze the two pieces together, around every mould to ensure they are well sealed.

  7. Bake for between 17-20 minutes until cakes bounce back when lightly pressed, you can check they are cooked by carefully inserting a skewer in to the hole at the top of each mold, if the skewer comes out clean, they are cooked.

  8. Place cakes on wire rack to cool

To decorate

  1. Start by trimming the paper straws to the length of the lollipop sticks and place lollipop sticks insidethe paper straws

  2. Place candy melts into a microwavable bowl and heat in the microwave on medium for 1 minute

  3. Stir and continue heating in 30 second intervals until candy is fully melted

  4. Dip lollipop stick about 1/2 inch into melted candy then push into a cake ball, just over halfway through

  5. Repeat till all cake balls are on sticks

  6. Carefully hold lollipop stick and dip the cake ball into melted candy, swirling gently until cake ball is covered. Gently tap to remove any excess candy

  7. Sprinkle with sugar snowflakes and edible glitter

  8. Place in polystyrene block or candy pop holder and leave to set, repeat till all cake balls have an even coat of candy and are decorated with snowflakes and glitter

  9. When cake pops are completely dry, place inside bag and tie with a twist tie

Ingredients

Blueberry buttercake

  • 90g butter (unsalted, at room temperature)

  • 110g caster sugar

  • 2 large eggs

  • 150g gluten free self raising flour

  • 2 tbsp milk

  • 0.5 tsp vanilla (extract)

  • 20 blueberries (fresh)

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