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After all your gluten-free cake pops have sticks in them place your sheet or plate back in the freezer for 5 minutes to help the chocolate harden. Reheat your melted chocolate for 30 second and pull your chilled gluten-free cake pops out of the freezer.
Add the baked cake to a bowl and use your hands to smoosh it up. Add frosting and mix it in with your hands or a large spoon until it forms a ball. Use a small cookie scoop to break off small bits of cake pop dough and use your hands to roll it into balls.
I made this recipe with Kinnikinnick gluten-free cake mix. They have white and chocolate cake mix – pick your fave! You can choose your favorite buttercream frosting – traditional buttercream, chocolate, or any other flavor you like.
Use any gluten free cake flavor recipe you like or use boxed gluten free cake mix. Feel free to use store-bought frosting, or make your own. Be sure you check to ensure that your sprinkles are gluten free. These cake pops will last up to 5 days in your refrigerator, or freeze them for up to 4 months.
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