Gluten-Free Cake Balls with Candy Crystal Topping
- Cooking and Prep: 35 m
- Serves: 15
For the Cake Balls
In a large mixing bowl, crumble the cake into fine crumbs. Mix in the pudding. Roll the mixture into truffle-sized balls and set aside.
Remove the lollipop sticks. Bang on them with something heavy (we used cans of corn) to create a gorgeous array of candy crystals! (Kids love to help with this part!)
In a double boiler, melt the chocolate glaze. Dip the cake balls in to fully coat. Then, dip the tops of the balls in the candy topping and place on a piece of Gefen Easy Baking Parchment Paper to set. Once set, place the balls in cupcake holders.
Assemble the cake balls in a pretty bakery box with a clear window, together with some other allergy-friendly treats (found in health food stores and some groceries).
The candy coating does not freeze well, so dip the cake balls in the chocolate and topping just before assembling. If you must freeze the dipped balls, sprinkle some fresh candy on top before assembling.
Spread a disposable tablecloth on the table before you begin making the candy crystals, to catch any pieces that jump out of the bowls.