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Gluten free leopard print cake pops

I recently reviewed the book Pop Bakery by Claire O'Connelland when I saw the stylish leopard print cake pops inspired by nail artists I knew they would be perfect for Annie: a gal who loves leopard print and flouro pink! Her birthday was on Tuesday so at the weekend I made my first cake pops.

Inspired by the leopard print cake pops from Pop Bakery, I used my gluten free chocolate cake mix with chocolate buttercream and decorated them with very bright pink edible dust on mine and black food colouring as I found it easier to paint with. I wrapped the sticks in silver washi tape and tied pink bows around them. I packaged them in lace print cellophane bags.

They tasted great, lovely and moist and looked cute! Will definitely be making more cake pops, such a fun treat! The best bit; Annie loved them!

Gluten Free

24 Cake pops

Method

Flourless chocolate cake

  1. Heat oven to 160C (fan 150C)

  2. Line 7inch square cake tin with baking paper

  3. In a bain marie or double boiler melt the butter, vanilla and chocolate

  4. Remove from heat and stir in cocoa powder, sugar and beaten eggs

  5. Pour the batter into the tin

  6. Bake for about 25-30 mins until cake bounces back when lightly pressed

  7. Place cake on rack to cool

Dark chocolate buttercream

  1. Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

  2. Whip butter until light and fluffy, gradually beat in icing sugar

  3. Add vanilla extract and continue to beat

  4. Fold in melted chocolate and milk, till you have an even consistency

To decorate

  1. Crumble cake with your fingers so it resembles fine breadcrumbs

  2. In a food mixer, mix the chocolate buttercream frosting with the chocolate cake crumbles

  3. Whisk until it resembles a dough-like mixture

  4. Place mixture into fridge to firm up, making it easier to work with

  5. Line a baking tray with baking paper

  6. Using electric scales, measure out 30g of mixture and roll into a ball

  7. Place on baking sheet

  8. Repeat making small balls of cake mix, until all mixture has gone

  9. Leave cake balls in fridge for a few hours or freezer for 15 mins

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

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

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

  13. Place in fridge till the candy sets, repeat till all cake balls are on sticks

  14. 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

  15. Place in polystyrene block or candy pop holder and leave to set, repeat till all cake balls have an even coat of candy

  16. Using a small paint brush dipped in pink edible dust, smudge spots of pink on cake pops.

  17. Using a small paint brush dipped in black food gel paint on little markings around the pink smudges to resemble a leopard print

Ingredients

Flourless chocolate cake

  • 120g butter (unsalted)

  • 1 tsp vanilla (extract)

  • 120g dark chocolate (drops)

  • 50g cocoa powder

  • 150g caster sugar

  • 3 large eggs (beaten)

Dark chocolate buttercream

  • 100g butter (white, unsalted, at room temperature)

  • 75g dark chocolate (chips)

  • 200g icing sugar (sieved)

  • 1 tsp vanilla (extract)

  • 1 tbsp milk (semi skimmed)

To Decorate

See more...

Leopard print cake pops
Packaging my Leopard print cake pops
Leopard print cake pops wrapped up
Leopard print cake pops
Yummy!

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