Eerie Eyeball Pops Recipes

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.

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.

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.