Flying Purple People Eater Cake Balls Recipes

FLYING PURPLE PEOPLE EATER CAKE POPS

Steps:

• Make and frost your cake and cupcakes. Put them into the fridge to stay firm while you make your cake pops. Combine the cake and frosting in a mixer with a paddle attachment, roll into a round shape and place in the fridge. Melt your purple candy melts and get your supplies ready. Dip your cake pops in the candy melts and tap off the excess. Dip 1/3 of the M&M into the and place it on the center of the cake pop for the eye. Add the banana candy as a horn. Complete the face using the food writing pen to fill in the iris and the mouth. Cut cardboard pieces into triangular shapes and cover them in foil. Place into the cake and cupcake and place the cake pops into the cake. Enjoy!

FLYING PURPLE PEOPLE EATER CAKE BALLS

Steps:

• Directions Line a baking sheet with wax paper or a silicone baking mat; set aside. In a medium bowl, using an electric mixer beat together butter and sugar until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add milk one tablespoon at a time until it reaches cookie dough consistency. Roll dough into small balls (approx 2 cm - I used a small cookie scoop) and place on prepared baking sheet. Insert toothpicks into the top of each, then chill for at least 30 minutes. Can be made ahead. Melt chocolate in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth; remove from heat. Dip cake balls into melted chocolate leaving a circle uncovered at the base of the toothpick. Return to wax paper with the toothpick sideways, and immediately press a candy corn on top and one quarter of a cookie on each side. Repeat with remaining cake balls. Refrigerate for 30 minutes or until set. Remove toothpicks and place a candy eye over the hole. Serve immediately or store in fridge.

ONE-EYED PURPLE PEOPLE EATER CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set.
• Drizzle remaining melted candy over tops of cake pops. Attach 1 candy eye to each pop.