As my son likes to say on occasion at dinner (when he’s being goofy), “This is disgusting…(long pause) ly delicious!” In this case, it’s truer than ever! Once you get past the anatomical likeness, these are in fact delicious—creepily delicious, that is! This recipe makes 28 eyeballs and uses one 8- or 9-inch cake layer (half of a boxed cake mix). The recipe doubles easily if you make your cake from a boxed mix.
- One 8- or 9-inch chocolate cake layer (bought or baked)
- 1/2 cup prepared (canned) chocolate frosting
- 12 ounces white candy melts
- 2 to 3 tablespoons vegetable oil or shortening
- 1/2 cup confectioners’ sugar
- Red food coloring
- 28 chocolate candies
- 28 pearl-white dragée (optional)
Break cake into large chunks and transfer to a bowl. Using a spoon, stir in the frosting until smooth and evenly combined.
Line a baking sheet with parchment or baking liner. Scoop tablespoons of mixture onto the baking sheet. Using slightly moistened hands, roll the mounds into 1-inch balls. Freeze until firm.
Set a heatproof bowl into a pot filled with 1-inch of boiling water. Off the heat, add the white candy melts and oil to the bowl and melt, stirring until smooth and pourable. (Don’t let any water touch the candy)
Working with one at a time, dip the chilled cake balls into the warm coating, letting excess drip back into the bowl, and return to the baking sheet. Repeat with the remaining cake balls. If the coating in the bowl starts to set, return it to the stove. If the cake balls become too warm, return them to the freezer.
Prepare the decorations. In a small bowl, combine the confectioners’ sugar with a generous amount of food coloring. Add water, one tablespoon at a time, and stir until smooth and thin enough to pipe. Transfer to a pastry bag with very fine tip or a plastic bag. (If using a plastic bag, snip a very tiny bit from the corner to make a tiny hole.)
Pipe thin lines of icing to look like veins. Pipe a dot of icing in the center and cover with a chocolate candy. Pipe a tiny dot on the candy and cover with a dragée if using. Refrigerate just until set. Transfer to a platter and serve.