CAKE EYEBALLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 to 30 servings
Number Of Ingredients 4
Steps:
- Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.
- Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.)
- Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.
- When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.
CAKE EYEBALLS
Customize these cake balls to your liking with the flavors of your choice. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets. Chill cake balls until firm, at least 2 hours in freezer or at least 3 hours in refrigerator., In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip each cake ball in coating; allow excess to drip off. Decorate as desired. Let stand until set.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
EYEBALL BROWNIE POPS
Make your Halloween dessert extra special by making these eyeball brownie pops dipped in candy coating and decorated with candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box for 9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheet with waxed paper. Using cookie scoop, scoop brownies into 36 (1 1/2-inch) balls. Roll between hands to smooth edges; place on cookie sheet. Refrigerate to keep chilled.
- Line a second cookie sheet with waxed paper. In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. Remove several brownie balls at a time from refrigerator. Dip tip of lollipop stick about 1/2 inch into melted coating and insert stick straight into brownie ball no more than halfway. Dip brownie pop into melted coating to cover, letting excess drip off; place on cookie sheet. Immediately adhere green gummy candies and press brown candies in center for pupils. Let stand until set. Use food decorating pen to draw veins on eyeball pops.
Nutrition Facts : Calories 171, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 49 mg
HALLOWEEN CAKE POPS
These eerie eyeball chocolate cake pops will be a hit with kids at Halloween - they can help decorate them too
Provided by Cassie Best
Categories Treat
Time 35m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
- Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
- Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.
Nutrition Facts : Calories 242 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SPOOKY EYEBALL HALLOWEEN CAKE
Your little goblins and witches will be wide-eyed with excitement making this fun Halloween cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan.
- Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds.
- Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 43 g, TransFat 0 g
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