Ever since I received a review copy of Courtney Dial Whitmore’s Push Up Cake Pops book, I’ve been a little obsessed with the push up pop. I can’t stop thinking about things to put inside these little contraptions that remind me of childhood frozen treats.
The cookbook is so easy to use for us gluten-free folks, even though it isn’t a gluten-free cookbook. The majority of the recipes modify easily. The book is also full of great inspiration and beautiful photos. I’ve been inspired by it to move beyond and create my own push up cake pop recipe.
This recipe uses a delicious almond bourbon cake I’ve recently developed, peaches (I used frozen Palisades peaches I put up last Summer) and marshmallow fluff buttercream, my latest frosting creation. These go together quickly and have been well-received by my test audiences, which have ranged in age from 7 to 73.
I’m still unsure on how practical the Push-Up Cake Pops really are. The ones I have used came with a lid, which made them transport well. A friend took one home in her purse and it arrived intact. So that’s nice but the trouble I’m having is that I like each bite to have a little cake, a little frosting, a little fruit. I haven’t figured out quite how to make that happen. And one last point of concern for me, I served these at a party and I don’t think most folks considered the container to be re-usable. Next time I would put a container for the empties near the dessert table. I bought my containers here and they were quite affordable, but they are re-usable and I like that from a green perspective, not just a frugal one.
Alright, here we go. Enjoy these Really, what’s not to like? Peaches, bourbon, marshmallow…
Peach Bourbon Push-Up Cake Pops
1 cup of my favorite gluten-free flour blend
1 cup almond meal
1 1/3 cup granulated sugar
1 t. baking powder
1/2 t. salt
1/4 c. Earth Balance non-dairy butter, softened
1/2 cup Tofutti Better Than Cream Cheese
5 large eggs
5 T. bourbon (or 1/4 cup plus 1 T. if you prefer)
Heat oven to 350 degrees. Lightly oil a 9 x 13 baking dish.
Mix dry ingredients in a mixing bowl and set aside.
Combine wet ingredients using a hand mixer, mixing until well combined.
Add wet ingredients to dry ingredients. Mix well, this makes a thick batter.
Pour into an oiled 9 x 13 baking dish. Bake at 350 for 30-35 minutes. If it appears to be browning early, before the middle is set, you may cover it with foil. Remove from oven when toothpick inserted into the center comes out clean.
While the cake cools, you’ve got time to make frosting!
Marshmallow Fluff Buttercream Frosting
You’ll be making two separate concoctions here and then mixing them together.
First, you’ll need to either purchase or make marshmallow fluff. I absolutely LOVE this recipe for marshmallow fluff from 1 Fine Cookie. I make it often, using it for s’mores, the filling for homemade Fluffer Nutter Butter cookies and for this frosting. If you make your own from 1 Fine Cookie’s recipe, double it just to be sure you have enough. You won’t regret having extra anyway.
Second, you’ll need to make a batch of Martha Stewart’s Basic Buttercream Frosting. Substitute Earth Balance non-dairy butter if you’d like to keep this dairy-free.
Third, you’ll mix the two together, cup for cup. So mix together 1 cup of marshmallow fluff with 1 cup of buttercream. That’s about all you will need for this recipe. Just a gentle folding motion is enough. Save the leftover frosting and marshmallow fluff for another project. Or eat it off of a spoon. I did. That marshmallow fluff from 1 Fine Cookie does not stand a chance in this house. I’ll never buy marshmallow fluff again. Not kidding.
Constructing the Push-Up Cake Pops
It isn’t necessary to use a special cookie cutter to cut out the circles of cake, just use an empty push-up container. Cut 30 circles out of the cake. (You’ll have odd shaped leftover parts and pieces to nibble on, another great use for the leftover frosting!)
Put frosting into a piping bag with a large, open tip.
Have your fresh or frozen peach slices ready to go. I sliced mine in half, as the push up containers aren’t super huge.
First place a circle of cake in the container, then pipe in a bit of frosting and top with a peach slice or two if yours are sliced thin. Repeat, ending with a cute piece of peach.
I had good luck freezing these and thawing them to share with friends later. They fit perfectly in a small cookie sheet.
I’d love to hear your thoughts on the Push-Up Cake Pop trend. Are you making them? Are you re-using the containers or tossing them? Have you figured out a way to get cake, frosting and filling in each bite? Do tell!