Gluten-free Cake Pops

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 35 minutes

Serving size: 20 pieces


For the dough:

To decorate:

  • 250 g dark chocolate coating
  • colourfol sugar pearls


  • 20 lollipop sticks


  1. Crumble the IBIS Lecker Bäcker Mini-Cakes Gluten-free and Mini-Brownies Gluten-free seperately in two bowls.
  2. Whisk the soft butter with the double cream cheese until everything is evenly mixed. Whisk in the icing sugar by the spoonful. Add half of this mixture to the Mini-Cakes crumbs and half to the brownie crumbs. Knead everything smooth with your hands.
  3. Then take some of the dough out of both bowls and form balls approx. 32g each. Place the balls on a kitchen board and put them in the fridge for at least two hours to set.
  4. Chop the dark chocolate coating and melt it over a hot water bath while stirring. Place the cold balls on lollipop sticks and dip them briefly upside down in the chocolate. Drain, sprinkle with sugar pearls and place in glasses to harden completely.

IBIS products used

This product is new

Mini-Cakes Gluten-free

Lecker Bäcker Mini-Brownies Gluten-free This product is new

Mini-Brownies Gluten-free