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
SPOOKY HALLOWEEN EYEBALLS
These taste like Peanut Butter cups. They are fun to make and kids really get a kick out them. A bit time consuming, but the end-product is worth it.
Provided by Cara Lewis Hampton
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h20m
Yield 30
Number Of Ingredients 9
Steps:
- Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
- Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
- Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 21.4 g, Cholesterol 10.5 mg, Fat 14.9 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.2 g, Sodium 91.5 mg, Sugar 19.7 g
CREEPY HALLOWEEN EYEBALLS
If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.
Provided by JuliettevanSon
Categories Appetizers and Snacks
Time 20m
Yield 20
Number Of Ingredients 4
Steps:
- Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 6.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 3 g
SPOOKY EYEBALLS
I found this in a supermarket leaflet. I haven't tried them myself but thought they looked fun for all those Halloween parties!
Provided by -Sylvie-
Categories Cheese
Time 15m
Yield 10 eyes
Number Of Ingredients 4
Steps:
- Cut the eggs in half and scoop out the yolks.
- In a bowl mash the yolks with the cream cheese.
- Fill the eggs with the cream cheese mixture and push an olive into the middle of each one.
- Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.
Nutrition Facts : Calories 76.4, Fat 6.4, SaturatedFat 2.9, Cholesterol 105.4, Sodium 66.4, Carbohydrate 0.7, Sugar 0.6, Protein 3.8
EERIE EYEBALL POPS
These spooky chocolate cake balls 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
MARBLED EYEBALL CAKE
Make and share this Marbled Eyeball Cake recipe from Food.com.
Provided by Ashley Holt
Categories Halloween
Time 2h20m
Yield 1 cake
Number Of Ingredients 25
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.
Nutrition Facts : Calories 12509.1, Fat 734.7, SaturatedFat 458, Cholesterol 1787.8, Sodium 4687.9, Carbohydrate 1376.3, Fiber 16.6, Sugar 903.6, Protein 132.6
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