EYEBALL CAKE
Provided by Food Network
Categories dessert
Time 3h20m
Yield 12 to 15 servings
Number Of Ingredients 11
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
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.
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 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
CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
HALLOWEEN EYEBALL CAKE
Bake and decorate this creepy cake for an easy 'eye-catching' Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Generously grease 2-quart round ovenproof bowl with shortening; lightly flour. Make cake mix as directed on box, using water, oil and egg whites. Pour batter into bowl.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of bowl to loosen cake; remove from bowl to cooling rack. Cool completely, about 1 hour. On serving plate, place cake rounded side up, trimming as needed.
- Frost cake with frosting. With scissors, cut fruit snack into 3 1/2-inch circle. To decorate, place cutout on top center of cake. Pipe black gel in center of fruit snack for pupil. Use red gel for veins to look like bloodshot eye.
Nutrition Facts : Calories 200, Carbohydrate 53 g, Fat 2 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg
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
SKEWERED EYEBALLS
Someone is watching! These stuffed mushrooms are awfully tasty. The toothpicks look threatening, but they help folks grab their share of the finger food.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon., Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.
Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 82mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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