Eyeball Lava Cake Food

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).

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

EYEBALL MINI CAKES

Steps:

• Preheat the oven to 350 degrees F and lightly spray 2 standard cupcake tins.
• In an electric mixer on low speed, combine the sugar and butter until well mixed. Turn the mixer up to medium-high speed and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• In a large bowl whisk together the baking powder, salt, flour, cinnamon, nutmeg and cloves.
• In a separate smaller bowl whisk together the vanilla extract and egg whites, mixing well. Stir the pumpkin puree into the whites just until incorporated. In the bowl with the creamed butter and sugar add the flour and pumpkin mixtures about 1/3 at a time, mixing until just incorporated, ending with the pumpkin. Scrape down the bowl and beater and remove the beaters.
• With a rubber spatula fold the batter until it is one even color. Fold in the mini chocolate chips.
• Fill the prepared cupcake tin filling until the cups are almost full. Dip your fingers in a little bit of water and use it to pat down the mixture in each cup. Put the tin in the preheated oven and bake until a toothpick inserted comes out clean, about 10 to 12 minutes. Transfer the tin to a wire rack and allow to cool to room temperature.
• Divide the buttercream. Leave the majority white for the base frosting and color approximately a quarter of the white in 3 portions with red, blue, and red and blue mixed together coloring (to make a black portion) to pipe the eyes.
• Unmold the cupcakes onto a work surface. Frost the cupcakes with the white buttercream and smooth it out with a knife or a small offset spatula. Fill 3 pastry bags with the blue buttercream (fitted with a ribbon tip) and the black and red butter cream (both fitted with small plain tips). Pipe on the iris of the eyes with blue buttercream. Pipe in the pupil with the black buttercream, also add a couple of black lines to the iris, as well. Pipe on veins using the red buttercream.
• Make sure to have a completely clean and dry bowl when you start your process, any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end, the results could be disastrous. Start whipping the egg whites slowly in the mixer by themselves (no sugar or butter yet) until the whites are foamy.
• Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated.
• Once all the sugar is combined, increase the speed of the mixer even further and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time, once all the butter is incorporated, turn the mixer on high and leave it for a while. Depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer starting to slow down and whine a little bit. Also when you first add the butter, your meringue will break down and look nasty, this is good and is what you want. When the buttercream is done, the mixture will be homogeneous and consistent...and tasty.
• Remove the buttercream from the bowl and put in an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for 1 or 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat to the mixer bowl with a propane torch you can find at any hardware store.
• Food coloring method.

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.