Ingredients
Equipment
Method
- Crumble the cooled cake into a large mixing bowl until it resembles fine crumbs.
- Add softened cream cheese and mix thoroughly until the mixture is cohesive and can be shaped easily.
- Stir in powdered sugar to sweeten the mixture and help it hold together.
- Scoop out about one tablespoon of the mixture and roll it into a smooth ball with your hands. Repeat until all the mixture is used, then place the balls on a lined baking sheet.
- Insert a cake pop stick into each ball, about halfway through, and chill in the refrigerator for at least 30 minutes to firm up.
- Gently melt the chocolate in a microwave-safe bowl in short bursts, stirring between each until smooth and glossy.
- Dip each chilled cake ball into the melted chocolate, ensuring full coverage, then allow the excess to drip off before placing back on the parchment-lined sheet.
- Once all the cake pops are coated, refrigerate again for about 15 minutes until the chocolate sets completely.
- Using a small brush or piping tip, add red ink or gel to create bloodshot veins around the edge of each eyeball for a spooky, bloodshot look.
- For added realism, lightly dust the eyes with edible shimmer or sprinkle Halloween-themed decorations for a glossy or textured look.
- Enjoy your creepy, fun Monster Eyeball Cake Pops as a striking Halloween treat or spooky centerpiece.
Notes
Chill the cake mixture well to prevent crumbling during dipping. Use a small brush for detailed bloodshot veins. Decorate with edible shimmers or sprinkles to enhance the spooky effect.
