Recipe courtesy of Callie Speer
Gingerbread Cake Pop
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- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 685
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 2 g
- Sugar
- 75 g
- Protein
- 6 g
- Cholesterol
- 96 mg
- Sodium
- 367 mg
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 685
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 2 g
- Sugar
- 75 g
- Protein
- 6 g
- Cholesterol
- 96 mg
- Sodium
- 367 mg
Ingredients
Gingerbread Cake:
Lemon Buttercream:
Directions
Special equipment:
12 lollipop sticks- For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
- In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
- For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
- Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.
