Gluten Free White Chocolate and Raspberry Cake Pops

If you’re looking for a recipe to help keep the kids occupied over the summer holidays, look no further than my White Chocolate and Raspberry Cake Pops recipe.

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You don’t need a cake pop maker or mould to make these – simply crumble up some sponge cake, mix it up with some cream cheese frosting, roll the mixture into golf ball sized pieces, then pop them into the freezer to firm up. Once firm, insert the lolly sticks, dip them in melted chocolate, then get decorating.

Children can help roll the mixture into balls and will enjoy decorating the cake pops however they please – I decorated mine with pieces of freeze-dried raspberry, but you can get creative with colourful sprinkles, popping candy, or even chopped nuts!


Gluten Free White Chocolate and Raspberry Cake Pops

Ingredients

For the cake pops:

125g unsalted butter

125g caster sugar

100g gluten free self-raising flour

25g cocoa powder

1 tsp baking powder

1 large egg

2 tbsp milk

200g cream cheese

200g icing sugar

1 tbsp vanilla extract

To decorate:

16 cake pop sticks

300g white chocolate

Freeze dried raspberry pieces or sprinkles of your choice.

Method

1. Preheat the oven to 180 degrees/gas mark 4.

2. Grease and line an 8-inch cake tin with greaseproof paper.

3. To make the sponge cake, cream together the butter and caster sugar with an electric hand mixer until light a fluffy. Add a tablespoon of flour, then add the eggs a bit a time whilst beating the mixture thoroughly. Fold through the remaining flour, cocoa and baking powder until all the ingredients are fully combined, then fold through the milk.

4. Spoon the mixture into the prepared tin, then bake for 20 – 25. The cake is ready when is firm to touch. You can check if the middle is cooked by inserting a skewer through the middle of the cake, if it comes out clean, the cake is ready.

5. Leave the cake to cool in the tin for a few minutes, before turning it out onto a rack to finish cooling completely.

6. Whilst the cake is cooling, make the cream cheese frosting: place the cream cheese, vanilla extract and icing sugar into a large bowl and beat with an electric hand mixer until the ingredients are just combined.

7. Once the cake has cooled, crumble it up into a large bowl then fold through the cream cheese icing until you are left with sticky and pliable cake pop mixture.

8. Roll the mixture into 16 golf ball sized pieces then place them onto a baking tray to firm up for 15 minutes.

9. Slowly melt 50g of white chocolate (if you use a microwave make sure it’s on a medium setting so that it doesn’t burn).

10. Dip the tip of a cake pop stick into the melted chocolate and then gently insert it into one of the cake pops. Repeat until all the cake pops are on sticks and return them to the freezer for a further hour to set completely.

After the cake pops have been on the freezer for one hour, you will notice they are almost completely frozen – this will make it easier to coat them in chocolate as the cake pop won’t melt when it comes in contact with the warm chocolate.  The cake pops will soon be brought back to room temperature and then can be eaten!

11. Melt the remaining chocolate. Dip the cake pops into the melted chocolate one a time, let any excess chocolate drip off, then dip each one into the freeze-dried raspberry pieces or sprinkles of your choice.

If the cake pops are frozen the chocolate will set quickly so you will need to be quite speedy – its worth having a few extra pairs of hands ready to help.

12. Place them onto baking parchment to allow them to finish setting. The cake pops should have a thawed completely after about 5 to 10 minutes, then enjoy!

I love seeing your take on my recipes, so remember to share a snap of your cake pops over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

 

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BBC Good Food Eat Well Show

Recently, I attended the first ever BBC Good Food Eat Well Show –  an event dedicated to healthy eating and special dietary needs, including gluten free diets. 11037763_832116943527074_8783331699261664250_nThis was the first time I have attended a food show and I was hugely impressed at the amount on offer, which included over 70 stalls where you could try out and purchase various products, the ‘Eat Well Forum’ and an Interview Stage where you could query the experts, a Dietitian’s Clinic and the ‘Healthy Kitchen’ where you could watch celebrities and chefs creating exciting dishes from which to grab inspiration. I attended on the sunday so I saw Hemsley + Hemsley and Lorraine Pascale!

Among the exhibitors I spotted various Gluten Free companies including BFree, Delicious Alchemy and HECK to name just a few. It was great to speak to the companies first hand, get better idea of the products available and to try before you buy! The ladies at the BFree Stand were particularly helpful and were happy for me to sample everything, they also had some great offers available and I managed to stock up on gluten free bread and wraps at very reasonable price.

I would highly recommend attending the BBC Eat Well Show and I am already looking forward to next year – I hope they will expand the show to include more gluten free products. These shows are also a very good idea for newly diagnosed Coeliacs to attend, as it gives them the opportunity to try gluten free products without spending a fortune and to stock up very cheaply.

You can also find out more about the BBC Good Food Eat Well Show at http://www.bbcgoodfoodeatwellshow.com. 

If you want to keep up to date with my kitchen adventures you can follow me @titchyton on Instagram or you can find me on my Facebook page.

Delicious Alchemy Oaty Cookie Mix Review

Recently I entered Delicious Alchemy’s ‘Gluten Free Magic Bake Off’, a competition on Facebook to find a Gluten Free Magic Bake Off Champion. I won week 4 of the competition by entering a Red Velvet Cake I made for my both my sisters and my prize was a huge selection of goodies which I was so excited to try out.

Delicious Alchemy are an award winning company who make Gluten Free Baking Mixes and Bread Mixes, all of which are naturally gluten free and free from artificial flavours.

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One thing I don’t make a lot of is biscuits and cookies, so the mix I wanted to try the most was the Oaty Cookie Mix.

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Each packet makes 10 cookies which took just 30 minutes to do. I don’t tend to use a lot of packet mixes, but I think they are handy to have stashed in the cupboard just in case you need something yummy to offer if you have friends popping round at the last minute for a cuppa.

The best thing about these cookies is they were super easy to make. Each packet is detailed with very clear step by step instructions so you can’t set a foot wrong which is perfect for baking beginners or those who aren’t so confident baking gluten free.

To make the cookies you only require butter (or dairy free alternative) and water, I also added a handful of dried cranberries and glacé cherries to the mix to add a bit of extra flavour, but you could also try adding white chocolate chips which would taste yummy too. The mix does contain gluten free oats which are not always suitable for coeliacs (so definitely double check you can have them before you make a purchase) however Delicious Alchemy do other mixes without oats in them which are worth checking out.

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What I was most impressed with was how these tasted so much like normal cookies (something not always easy to achieve when baking gluten free). If you are on a gluten free diet and missing real cookies but prefer home baked goodies over shop bought cookies definitely give these a try.

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You can check out Delicious Alchemy here and you can follow the Gluten Free Magic Bake Off competition (#GFMBO) on Facebook and Twitter