Gluten-Free Cake Pops

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Finished Cake Pops

Tomorrow I am taking a photography class from my friend, Beryl. Like I mentioned in a previous post, she asked me to make a little something for the participants coming to the class. We settled on the camera cake pops and I decided to make them gluten-free so she could also enjoy in the deliciousness. To make the cake, I used the same recipe as I used for the Gluten-Free Chocolate Cupcakes. The recipe for the cake can be found at

To begin, I gathered all my ingredients. I started by mixing my dry ingredients in the stand mixer.

Dry Ingredients

After the ingredients were mixed well, I added all the wet ingredients one by one, using a spatula to push down any batter stuck to the sides of the bowl.

Wet Ingredients

Then, I poured all the ingredients in my pan that I had prepared by spraying with cooking spray and powdering with gluten-free flour. The cake was in the oven for about 33 minutes, until it came out looking like this:
Finished Cake

I let the cake cool, then followed my normal cake pop procedures! First, I broke up the cake.
Broken Up Cake

Then, I used a gluten-free frosting to mix with the pieces- I only put in about half of the container, since this cake was a bit smaller than what I usually make, and ended up adding about a third of what was left to the mix to make it the right consistency.
Frosting Container

Cake with Frosting

Frosting Jar

I mixed everything up…
Dough Mix

Then molded the batter into cameras!
Cameras on Pan

I put the cameras in the freezer to set and set up my decorating area while I was waiting.
Table Prep

After about 15 minutes, I pulled the cameras out of the freezer and got to work- first with the sticks, then completing the rest of the camera!

Cake Pops with Sticks

Camera Cake Pops

I did find that the consistency of the cake was a bit different than the cake mixes that I normally use and had a tendency to fall apart when I was trying to tap off the excess chocolate. I had a few casualties so, to remedy the situation, I put the cake pops back in the freezer and they were much easier to handle. In the end, I have plenty of super cute camera cake pops for the participants!

Finished Pops

Baking love,


Gluten-Free Chocolate Cupcakes with Nutella Cream Cheese Frosting

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Gluten Free Cupcake

Today was the day I was able to try out the gluten-free flour blend I made earlier this week! After discussing with Beryl, I decided to make a chocolate cupcake with Nutella cream cheese frosting.

To make the cake I used a recipe I found on called “One Bowl Gluten-Free Chocolate Cake.” It has a 5 star rating…I figured it must be pretty good! I followed the ingredients and directions exactly- I’m not confident enough with gluten-free baking to do anything adventurous! Since I made this recipe into cupcakes, I set my timer for 15 minutes, then ended up adding 6 more minutes until the toothpick came out clean. This may depend on your oven though, so I suggest checking early then adding minutes to be sure you don’t overcook your cupcakes! This recipe made 12 cupcakes.

To make the frosting, I found a recipe on Tartelette that also includes a recipe for gluten-free Nutella cupcakes. The recipe for the frosting turned out pretty good, however, it didn’t have enough of the Nutella taste for my liking. I even adding double Nutella of what is stated in the recipe and it still didn’t turn out the way I wanted. I’ll have to keep working on this one!

I, of course, had to taste-test the cupcakes to make sure they were delicious and I have to say I couldn’t really tell the difference in the taste of these cupcakes compared to the ones I make with regular flour. The real test will be if Beryl enjoys them!

Baking love!