Gluten Free Cake Pops and Cake Balls

Instructions

Cake

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and dust with gfJules Flour. Line 2 cookie sheets with wax paper.

In a glass measuring cup, mix milk and lemon juice; set aside.

Whisk together gfJules Flour, baking powder and salt in a bowl.

In a large mixing bowl, whip butter and sugar at medium-high speed 5 minutes or until very light and fluffy. Add vanilla and lemon zest. Then add eggs, one at a time, mixing with each addition.

Slowly stir dry ingredients into wet mixture, alternating with milk-lemon juice mixture and stirring until fully integrated.

Pour batter into prepared pan. Cover pan with lightly greased aluminum foil.

Place in preheated oven and bake about 70 to 80 minutes or until a toothpick in the center comes out with only a few moist crumbs and cake edges are lightly browned. Bake time depends, in part, on type of pan (dark metal, light metal, glass, stoneware); begin testing at 60 minutes to avoid over-baking.

Remove cake from oven. Let cool in pan on a wire rack 30 minutes to 1 hour.  Then remove cake from pan by running a butter knife around the edge of the pan and dropping cake into the palm of your hand. Carefully return cake to wire rack. Cut off browned edges and set aside for another use

Cut butter into small chunks and place in a medium bowl.

Add confectioners’ sugar, lemon juice and milk and beat on medium-high speed until light and fluffy. Beat in slightly more milk, if necessary, to achieve a spreadable consistency.

Cover and refrigerate until used.

Cake Pops or Cake Balls

Break soft interior of cake into small pieces in a large bowl. (There should be about 4 cups of cake crumbles.) Stir in 1 cup Lemon Buttercream Frosting and ¼ cup sprinkles until cake pieces stick together when squeezed. Do not add so much frosting that the mixture is wet or predominantly frosting; add just enough so mixture holds together into a ball when squeezed.

Form cake mixture into golf-ball size balls and dip stick into melted chocolate, then insert into the center of each ball without going all the way through.

To make egg shapes, press each ball into and around a colorful plastic spoon. The spoon helps shape “eggs” and is the stick for these cake pops.

Place on lined cookie sheets. Cover and refrigerate or freeze until cold.

Gently melt chocolate or candy melts in the microwave or in a double boiler on the stove. One by one, dip balls into melted chocolate, swirl to cover and return them to prepared cookie sheets.

Alternatively, place covered balls in muffin cups so they stand upright. While chocolate coating is still warm, quickly decorate with sanding sugars, sprinkles, colored grated coconut or other frostings.

Makes approximately 15 cake balls.