I have a friend who is allergic to chocolate, white chocolate and nuts. Does anyone have a suggestion for an alternate coating on a cakepop?
What about a simple confectioner's sugar glaze? You could flavor it with juice or liquer, like Grand Marnier or Chambord.
I wonder if you can use something like the petite four coating, like a poured fondant?
Use the poured fondant coating. I tried it and dipped it twice, allowing it to dry between intervals. It gave a smooth finish and I was able to sprinkle confetti on it too. It worked well.