Eyes Cakes - Sponge Cakes
Votes: 2
Time: 2 hours 25 minutes
Complexity: easily
Servings: 24-30
Complexity: easily
Servings: 24-30
A whole tray of gouged-out eyes makes a great Halloween treat. They look spooky and taste amazing! These eyes are nothing more than chocolate-coated sponge cake balls. To make the sponge cake candies, use a store-bought sponge cake mix. After baking, mix the crumbled sponge cake with cream, roll into eyeball-sized balls, and coat with melted white chocolate. Once the sponge cake candies have completely set, draw pupils and blood vessels on them. For this, use gel icing in red, blue, green, and black.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (516 g) of mixture for red velvet cake or yellow biscuit (+ additional ingredients required)
- 1 can (340 g) of any cream glaze
- 340 g white chocolate for glaze
- Gel glaze of different colors for decorating
We recommend
Recipes with similar ingredients: cake mix, cream, white chocolate
Cooking the dish according to the recipe:
- Mix the dough according to the package directions. Bake a 22 x 32 cm sponge cake or two 22 cm cakes. Let cool slightly in the pan, then transfer to a wire rack, cover with a kitchen towel, and let cool completely.
- Break off a piece of sponge cake and crumble it into a large bowl. You should have a whole bunch of sponge cake crumbs. Using a silicone spatula, fold them into the icing until the crumbs are invisible. Even if you're using white icing with red velvet sponge cake, the mixture should turn white in the end.
- Then roll the mixture into 4cm diameter balls (you can use a small ice cream scoop) and place them on a parchment-lined baking sheet. Important: Place the balls in the freezer, uncovered, for at least 1 hour. They should be very firm when you coat them with chocolate.
- Once the sponge balls are set, place the white chocolate in a heatproof bowl set over a pan of simmering water (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the heat. Add the balls one at a time to the melted white chocolate and gently roll them to coat completely. Use a fork to remove the sponge balls from the white chocolate, then tap the fork against the edge of the bowl to remove any excess. Use a toothpick to remove the ball from the fork and place it on a parchment-lined baking sheet. Let it set at room temperature for 10-15 minutes. Decorate with gel icing to make the balls look like eyeballs.
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