Eyeball Cake Balls Food

CAKE EYEBALLS

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.

EYEBALL CAKE

Steps:

• For the pupil and iris: Spray a 3-quart mixing bowl with nonstick cooking spray. Combine the blue gelatin with the boiling water in a small bowl and mix until the gelatin is completely dissolved. Pour 1/4 cup of the gelatin into a second bowl and mix in the black food coloring. Set the remaining blue gelatin aside. Pour the black gelatin into the prepared bowl.
• Place in the refrigerator to set, about 30 minutes. Use a 2 1/4-inch round cutter to cut the gelatin into a circle and carefully remove the excess gelatin from around the outside of the cutter to leave a "pupil" in the bottom of the bowl. Discard the excess gelatin.
• Pour 1/4 cup blue gelatin into the bowl over the black pupil (if the blue gelatin has set before pouring, pop it in the microwave for 10 to 15 seconds to loosen it). You will have some excess blue gelatin. Place the bowl back in the refrigerator to set another 30 minutes.
• For the eyeball and crust: Combine the cheesecake mixes and milk in a large bowl. Blend with an electric mixer until thick but still pourable, about 2 minutes. Pour the batter into the bowl over the pupil and iris. Gently drop the bowl on your counter a few times to release any air bubbles. Place in the refrigerator and let set for 1 hour.
• Meanwhile, mix together the melted butter and red gel food coloring and whisk to ensure that the food coloring is completely blended into the butter. Combine the sugar, red melted butter and 2 bags of the crushed graham crackers that came with the no-bake cheesecake mix in a bowl and mix with an electric mixer on medium-low speed until the graham cracker crumbs are colored red, about 2 minutes.
• Remove the eyeball from the refrigerator and press the crust on top. Place the entire eyeball cake back in the refrigerator to let the crust harden, about 1 hour.
• To plate and garnish: Place a large round plate or platter over the bowl with the eyeball cake. Flip the bowl over so the bowl is on top of the plate. Gently tap the bowl and plate on the counter to help release the eyeball. Gently remove the bowl to reveal the eyeball cake (if the cake does not release from the bowl, dip the bowl in warm water to help it loosen).
• Use the red writing gel to make branching lines around the eye to resemble the veins of a bloodshot eye. Spoon the cherry pie filling around the entire base of the eyeball (you may not use the whole can).

CAKE EYEBALLS

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.

EYEBALL CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper and set aside. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls.
• Roll the mixture into 12 balls and place on the prepared baking sheet. Freeze until almost solid, 20 to 30 minutes.
• For the decoration: When ready to decorate, melt the white chocolate discs in a double boiler and keep warm. Melt the red and black chocolate discs in small bowls in the microwave. Remove the cake pop balls from the freezer and insert a plastic or metal fork into each. Dip the tines of another fork into the red chocolate and wave over the bowl of white chocolate to make flecks and drizzles. Insert cake pops into the white chocolate and swirl to coat completely. Let any excess drip off, then place a green chocolate disc in the center to form the iris of the eye. Set down on the prepared baking sheet and allow to set while you repeat with the remaining cake balls. Dip the back of a skewer into the black chocolate and make a large dot in the center of the green on each pop. Clean the skewer, dip into the white and make a small dot to the side of the black. Allow to set completely at cool room temperature or in the refrigerator until ready to serve.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter.
• Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

MARBLED EYEBALL CAKE

Steps:

• Preheat oven to 350 degrees. Grease a cake pan or heatproof bowl and dust with flour, tapping out excess. Set aside.
• In a small bowl, lightly whisk together egg whites, ¼ cup milk, and vanilla. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix together on low speed for 30 seconds. Add butter and remaining milk to bowl and continue beating on low speed until just combined. Increase speed to medium and beat until batter is light and fluffy, 2 minutes, scraping down the sides of the bowl as necessary. Reduce speed to medium-low and add egg mixture in three batches, beating for 30 seconds after each addition.
• Divide batter into three medium bowls. Using gel paste food coloring, tint one third of batter electric green and another one third orange. Spoon batters into prepared pan, set on a half sheet tray in an aluminum foil ring to steady the base, randomly alternating colors in an approximate checkerboard pattern. Using a butter knife or wooden skewer, make swirls through the batter to marble.
• Transfer to oven and bake until the top of the cake springs back lightly when touched, or a toothpick inserted into the center comes out clean, 1 hour & 15 minutes to 1 hour & 30 minutes. Allow to cool 15 minutes on wire cooling rack, then turn cake out of pan, return to cooling rack, and allow to cool completely.
• Meanwhile, make frosting. In the metal bowl of a stand mixer set over a pan of simmering water, whisk together egg whites, sugar, and salt until mixture is warm and completely smooth to the touch, 2-4 minutes. Transfer bowl to stand mixer fitted with the whisk attachment. Beginning on low speed and increasing to medium-high, beat mixture until stiff, glossy peaks form and the bottom of the mixing bowl is cool, about 15 minutes. With mixer on medium-low speed, add butter to mixture a few tablespoons at a time, completely incorporating after each addition. Once all butter has been added, whisk in vanilla. Set aside.
• In a medium bowl, stir together chopped malted milk balls, mini peanut butter cups, and candy-coated chocolate pieces and set aside. Using a long serrated knife, level top of cake. Invert and split cake horizontally into three layers. Anchor widest layer, bottom side down, to a 8" cardboard cake round with a dab of reserved frosting. Spread a layer of frosting evenly over cake. Scatter ¾ cup chopped candies over frosting and top with assorted red sprinkles. Place middle layer, bottom side down, onto cake. Spread another layer of frosting evenly over cake and top with remaining chopped candies, along with assorted sprinkles. Add the final layer to the cake. Use remaining frosting to crumb coat cake and then spread a second thin layer of buttercream over. Transfer to refrigerator and chill for 30 minutes.
• Meanwhile, heat cream to a bare simmer in a small saucepan over medium heat. Add white chocolate to a medium bowl. When cream is hot, carefully pour over chopped chocolate. Allow to sit for 5 minutes, then stir with a rubber spatula until ganache is completely smooth (if small chunks of chocolate remain, microwave in 15-second intervals until smooth when stirred). Allow to cool somewhat and thicken slightly at room temperature, stirring occasionally, 10-15 minutes more.
• Remove cake from refrigerator and set on a wire rack over a half sheet tray. Pour ganache over cake to coat completely. Return to refrigerator and allow to set, at least 1 hour.
• Meanwhile, mix assorted petal dusts with small amounts of vodka to make edible paints. Once ganache is set, use brushes to paint cake to look like an eyeball. Serve cake on a black platter scattered with gummy worms and chocolate sandwich cookie crumbs.

HALLOWEEN CAKE POPS

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.