- 1 vanilla or chocolate cake (see recipe here) or part of a cake
- 100 g (3.5 oz) butter, soft
- 150 g (5.3 oz) lactose-free cream cheese
- 1/2 tsp vanilla extract
- 100 grams (3.5 oz) of powdered sugar
- 200 g (7 oz) melting chocolate or candy melts (I used Callebaut’s milk chocolate)
- Lollipop sticks
- Slice your cake and crumble the slices over a large bowl. You can just do this with your hands.
- Beat the soft butter until fluffy and creamy. Then add the cream cheese and vanilla extract and mix until fluffy.
- Add the powdered sugar little by little.
- Add a few tablespoons of frosting to the cake crumbs. Stir together. Add frosting until you can form balls from the mixture that won’t fall apart.
- Make lollipop-sized balls of the mixture with your hands.
- Place the balls in the fridge for 20 minutes to firm up.
- Then roll them through your hands again, so that they are well round.
- Melt the chocolate/candy melts in the microwave in a glass or mug. Do this in bursts of 20-30 seconds at a time.
- Dip the cake pop stick in the melted chocolate for about 1 cm and then insert it into a cake ball, about halfway through.
- Dip the ball in the melted chocolate and make sure all sides are covered with chocolate. Tap the skewer against the rim of the mug to remove excess chocolate.
Place the sprinkles in a bowl. Take a plate. Hold the cake pop above the plate and grab some sprinkles from the bowl with your hand. Sprinkle this over the cake pop while you turn it around.
Place the cake pop in a holder. You have special cake pop displays for this, but you can also just use a few low glasses.
- Repeat for all cake pops.
- Place in the fridge for an hour to harden.
- Prep Time: 1 hour
- Category: Cake
- Cuisine: International
Keywords: gluten-free cake pops, low FODMAP cake pops, Valentines cake pops