Ingredients and tools included:
- Artisan Gluten-Free Cake Pop Flour
- Superfine Sugar
- (2) Vanilla Extract
- (2) Whole Milk Powder
- Grapeseed Oil
- (2) Sprinkles
- 1 Parchment Paper Circle
- Damask Toothpick
- 20 Cake Pop Sticks
- Chocolate Wafers
Additional Ingredients to Assemble:
- 1/2 cup water
- 2 tablespoons unsalted butter
- 2 large eggs
Pans and other tools to assemble:
- 1 (9-inch) round cake pan
- Small saucepan
- Whisk
- Medium bowl (x2)
- Small bowl
- Sifter
- Stand mixer or electric hand mixer and large bowl
- Rubber or silicone spatula
- Cookie sheet
- Cake pop stand
- Position a rack in the middle of the oven and preheat to 350°F. Lightly grease with nonstick spray one 9-inch round cake pan and line the bottom of the pan with a circle of parchment.
- In a small saucepan over low heat, bring the water to a simmer (look for wisps of steam and small bubbles rising to the top), then immediately remove the pan from the heat and whisk in the milk powder, butter, and grapeseed oil until the butter melts completely. Set aside to cool to room temperature.
- Sift the Gluten-Free Artisan cake pop flour into a medium bowl and set aside.
- In a stand mixer with the whisk attachment (or in a large mixing bowl using an electric hand mixer), beat the sugar and 2 eggs on medium-high speed until the mixture has tripled in size and lightened in color, 4 to 6 minutes. Mix in the vanilla extract.
- Add the sifted flour and milk mixture to the mixing bowl. Mix on low speed until the dry ingredients are almost fully incorporated.
- With a rubber or silicone spatula, scrape the bottom and sides of the bowl, then gently fold the batter a few times to incorporate any remaining flour. (Starting at the back of the bowl, cut down through the batter with the spatula, swipe the spatula toward you across the bottom of the bowl, and bring it up the nearest side; rotate the bowl after each fold.) Fold the batter just until no more dry flour remains in the bowl. (If you mix it too much, the cake may turn out too dense or fragile.)
- Pour the batter into the prepared pan and place the pan on the middle rack in the oven.
- Bake for 26 to 30 minutes or until the toothpick comes out clean when
you insert it into the center of the cake. - Remove the cake from the oven and let it cool for 15 minutes in the pan. Then, loosen the cake by running a thin knife along the inside edges of the pan. Using the easy-lift handles on the parchment paper, pull the cake out of the pan and place it on the wire rack to cool completely.
- When the cake has cooled completely, about twenty minutes, peel off the parchment paper and crumble them into small pieces in a medium bowl. Mix in one bag of sprinkles.
- In a small bowl, whisk together the remaining packet of milk powder, the small 2 grams vanilla extract, and 3 tablespoons warm water. Pour the contents into the bowl with the crumbled cake and knead the mixture until the dough stays together when pressed in your hand.
- Using a tablespoon or cake pop scoop, measure 2 tablespoons of the cake pop mixture, form it into a ball, and place it on a rimmed baking sheet. Continue with the remainder of the mixture—you’ll have 20 cake pop balls. Place the cake pops in the freezer for 30 minutes.
- Place the candy wafers in a tall microwave-safe glass. Microwave for 30 seconds, then stir with a spatula. Microwave in 15-second increments until the candy is completely melted. You can also melt the candy in a small saucepan over low heat, then pour it into a tall heat-proof glass when it’s melted. (If you would like to color your white
chocolate wafers, add food coloring now, and stir until mixed completely.) - Take one of the provided cake pop sticks, dip the stick about ½ inch into the melted candy, and stick the dipped end into the center of one cake pop, pushing the stick about three-quarters of the way into the ball. Place the undipped cake pop into a cake pop stand; repeat with the remaining cake pop balls and sticks.
- Dip each cake pop into the melted candy until it is completely covered. Gently tap the stick against the edge of the cup to allow excess candy to drip off. Place the dipped cake pops back in the stand. Decorate the pops with sprinkles and let them dry completely for about 10 minutes.
