Rudolf And Santa Hat Cake Pops (Gluten Free)
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Makes 35 cake pops
Gluten Free Funfetti Cake
1/2 can
Rainbow Chip Frosting
1 pound each
Merckens Chocolate Melts
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Hershey Candy Cane Kisses
Microwave Rice Cooker
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Cake Pop Sticks And Bags
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Cake Pop Stand
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Assorted Sprinkles
Gluten Free Pretzels
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Bake boxed gluten free Funfetti cake mix to package directions and refrigerate overnight. Break part into fine crumbles in a large mixing bowl.
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Add half of a can of Rainbow Chip frosting and mix with hands until all of the cake and frosting comes together.
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For Santa Hats, portion out a heaping tablespoon of cake. Squeeze firmly to create a uniform consistency. Roll between hands until a ball forms.
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In a microwave safe bowl, such as a microwaveable rice cooker, melt a small amount of chocolate in 30 second increments.
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Once the chocolate has melted, dip a cake pop stick 1/4” into the chocolate and stick into a cake ball. This will keep the stick in place.
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Gently melt more chocolate in the microwave. Stirring every 30 seconds. Stir chocolate until it’s smooth. If it ripples, it is too hot.
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Once the chocolate is smooth, dip the cake pop sideways and turn until it’s coated. Put in cake pop stand and top with a Candy Cane Kisses.
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After all the Santa Hat cake pops are dipped, pour the rest of the chocolate into a disposable piping bag.
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Cut off a very small tip of the piping bag. Pipe chocolate around the peppermint hug and on the very top. Add sanding sprinkles to make it sparkly.
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To make Rudolf, roll cake into a ball. Pinch where you want to add the candy eyes and red nose.
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Melt milk chocolate just like you did with the white. Dip 1/4” of the stick into chocolate and push into the cake ball.
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Assemble decorations: use a serated knife to cut pretzels into antlers. Get eye sprinkles and red candy sprinkles ready.
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Heat more milk chocolate and stir until smooth. Dip the cake pop and add eyes, nose, and antlers.
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