For chocolate and cinnamon cakes (2 of each):

• Pre-heat the oven to 355 ºF (180 ºC) and grease two 7 - 8 inch (18 - 20 cm) round cake tins.
• Mix all wet ingredients together.
• Sift together all dry ingredients and add them to the wet ingredients. Mix well until you get a smooth cake batter with no flour clumps.
• Divide evenly between the two greased cake tins and smooth out the top.
• Bake at 355 ºF (180 ºC) for about 18 minutes or until an inserted toothpick comes out clean and the cakes feel bouncy to the touch.
• Allow to cool.

For chocolate ganache:

• Place the chopped dark chocolate in a heat-proof bowl.
• In a saucepan, heat the double cream until boiling hot. 
• Pour the hot cream over the chopped chocolate. Allow to sit for about 5 minutes, then stir well until you get a smooth chocolate ganache. 

For vanilla buttercream:

• In a stand mixer with a paddle attachment (or using a hand mixer with the double beater attachment), beat the softened unsalted butter until pale and fluffy.
• Add 1/2 of the powdered sugar and beat for about 5 minutes, starting on a low speed and ending on a high speed.
• Add the other 1/2 of the powdered sugar and the vanilla extract. Beat the buttercream for a further 10 minutes, starting on a low speed and ending on a high speed. At the end, it should be super pale and fluffy.

For chocolate cake pop mixture:

• Crumble up the cooled chocolate cakes into fine crumbs.
• Add the chocolate ganache to the cake crumbs and mix well until you get a homogeneous cake pop mixture that clumps together well.
• Set aside.

For cinnamon cake pop mixture:

• Crumble up the cooled cinnamon cakes into fine crumbs.
• Add the vanilla buttercream to the cake crumbs and mix well until you get a homogeneous cake pop mixture that clumps together well.
• Refrigerate for at least 1/2 hour before using to make cake pops.

For Rudolph the red nosed reindeer cake pops:

• Using an ice cream scoop and your hands, shape 10 cake pop balls.
• Dip one end of the cake pop stick into the melted milk chocolate before inserting it into a cake ball. Wait for ~30 seconds, then dip the cake pop into the melted chocolate – make sure it's fully covered in chocolate. Allow the excess chocolate to drip away.
• Decorate the cake pop with pretzels, red M&M's and candy eyes to get a cute Rudolph cake pop.
• Allow to dry upright (for instance by poking some holed into a bow and placing the cake pop into the holes).

For Christmas tree cake pops:

• Using an ice cream scoop and your hands, shape 10 conical cake pops (see video and pictures above).
• Dye the melted white chocolate green with the green food colouring until you reach the Christmas green colour.

  (if the food colouring causes the white chocolate to thicken, use a bit of coconut oil to loosen it up.)
• Dip one end of the cake pop stick into the green-coloured chocolate before inserting it into a cake pop. Wait for ~30 seconds, then dip the cake pop into the melted chocolate – make sure it's fully covered in chocolate. Allow the excess chocolate to drip away.
• Decorate the Christmas tree cake pop with sprinkles and a star sprinkle on top.
• Allow to dry upright (for instance by poking some holed into a bow and placing the cake pop into the holes).

For snowman cake pops:

• Using an ice cream scoop and your hands, shape 10 cake pop balls.
• Dip one end of the cake pop stick into the melted white chocolate before inserting it into a cake ball. Wait for ~30 seconds, then dip the cake pop into the melted chocolate – make sure it's fully covered in chocolate. Allow the excess chocolate to drip away.
• Dip the top of the cake pop into the small-sized sprinkles (to make it look like a hat) and place a colourful M&M on top (as the hat's pom-pom). Decorate with the marzipan "carrot" nose and the small round dark chocolate sprinkles to get the adorable snowman cake pops.
• Allow to dry upright (for instance by poking some holed into a bow and placing the cake pop into the holes).

For Christmas Bauble cake pops:

• Using an ice cream scoop and your hands, shape 10 cake pop balls.
• Dye the melted white chocolate red with the red food colouring until you reach the Christmas green colour.

  (if the food colouring causes the white chocolate to thicken, use a bit of coconut oil to loosen it up.)
• Dip one end of the cake pop stick into the red-coloured white chocolate before inserting it into a cake ball. Wait for ~30 seconds, then dip the cake pop into the melted chocolate – make sure it's fully covered in chocolate. Allow the excess chocolate to drip away.
• Place a marzipan bauble top on top of the cake pop. Decorate with sprinkles of choice to get beautiful Christmas bauble cake pops.
• Allow to dry upright (for instance by poking some holed into a bow and placing the cake pop into the holes).

Storage:

• The gluten free Christmas cake pops keep well in a closed container or covered in cling film in a cool dry place (or the refrigerator) for 3 - 4 days.

ENJOY!