Gingerbread Almond Cake

• 1/2 cup unsalted butter
• 1 3/4 cups powdered sugar
• 2/3 cup almond flour
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 tablespoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons molasses
• 7 egg whites, at room temperature

Chocolate Bows

• 1/2 cup red melting chocolate

Gingerbread Almond Cake Pop Decorations

• 10 ounces white melting chocolate Red cocoa butter
• Edible glitter
• Chocolate bows

Gingerbread Almond Cake Pop

For Gingerbread Almond Cake:

1. Heat butter in medium saucepan over medium-low heat until butter begins to brown. Keep butter at 110°F.
2. Combine powdered sugar, almond flour, baking powder, salt, ground cloves, and ground cinnamon in bowl of electric mixer fitted with paddle attachment. Mix on low speed until combined. Add molasses and egg whites.
3. Slowly add browned butter and mix until just combined.
4. Refrigerate at least 8 hours before baking.
5. Preheat oven to 325°F. Scoop 3 tablespoons of batter into 3-inch wide silicone Mickey Mouse baking molds. Bake for 17-20 minutes, until center of cakes are fully set.
6. Cool completely and insert 6-inch popsicle stick.
7. Set on parchment-lined baking sheet and freeze for 1 hour.

For Chocolate Bows:

1. Melt red melting chocolate in microwave according to package instructions. Pour into 3/4-inchbow molds.
2. Allow chocolate to set completely before removing from molds.

For Gingerbread Almond Cake Pop Decorations: 

1. Melt white chocolate in microwave-safe bowl according to package instructions, until smooth.
2. Place 1/4 cup of melted white chocolate in small bowl. Add red cocoa butter and mix until desired color. Set aside.
3. Dip frozen cake pops in white chocolate. Allow excess white chocolate to drip, then place cake pop on parchment-lined baking sheet.
4. Once white chocolate is set, drizzle reserved red chocolate in a diagonal pattern on cake pops.
5. Dip chocolate bows in a small amount of melted chocolate and stick to the top of each cake pop.

Cook’s Note: Dip 1/2-inch of each popsicle stick in melted chocolate before inserting into cake. This will keep the cake from slipping off of the stick while dipping.