I made a chocolate cake, gluten-free and non-dairy for friends coming for Super Bowl last night. I didn't like how the cake looked -- kind of flat and dull, so I cut it up into hearts with a cookie cutter. The scraps? I rolled them up and put them onto lollipop sticks and dipped them in white chocolate with drizzle of dark. I saw the idea for cake pops at this fabulous blog: cake-ology.ca. The original idea came from Bakerella who put out the book Cake Pops.
Monday, February 7, 2011
Decadent Chocolate Cake
I made a chocolate cake, gluten-free and non-dairy for friends coming for Super Bowl last night. I didn't like how the cake looked -- kind of flat and dull, so I cut it up into hearts with a cookie cutter. The scraps? I rolled them up and put them onto lollipop sticks and dipped them in white chocolate with drizzle of dark. I saw the idea for cake pops at this fabulous blog: cake-ology.ca. The original idea came from Bakerella who put out the book Cake Pops.
So impressive. It almost makes me want to watch football. ALMOSt! :)
ReplyDeleteRonna, these are inspired! FYI, I often make a rolled chocolate cake that I realized a few weeks ago when we had a guest who was, unknown to me, on a gluten-free diet. It has only eggs and chocolate and sugar. Sometimes I roll it and sometimes I just put it into a spring-form pan and let it puff up. I put whipped cream on top, but you could easily do something dairy-free, too. The recipe is in Epicurious called Lighter than air cake!
ReplyDeleteExcellent~ my sister is sooo smart!
ReplyDeleteI'll say it before Addison. What are you doing in the country, darling?
ReplyDeleteEating a lot of cake from what I can see.
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