Liquid Center Eyeball Cake

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

This giant eyeball cake is a sweet nightmare that will brighten up your Halloween party. And when you cut it, red raspberry jam will ooze out. To make it, you'll need a round cake pan with a hole in the center. Bake the cake using the prepared mixture and pour the jam into the center. Cover the entire cake with delicious, snow-white homemade marshmallow frosting and decorate with a pupil made of taffy and marmalade and red bruises or capillaries made of edible decorative gel. For added flair, slice the eye and serve it with a butcher's cleaver.

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.

Ingredients for the recipe:

1 package 430 g of dry white cake mix (+ additional ingredients needed)
2 jars of raspberry jam (380 grams each)
4 blue taffy candies, such as Airheads candy
2 black gummies
2 packets of 7 grams of unflavored gelatin
1 cup of sugar
2/3 cup light corn syrup
A pinch of salt
2 tsp vanilla extract
1 tube of 20g red decorative gel
Special equipment: 10-cup muffin tin with a hole in the middle; 12-cm cookie cutter; candy thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, raspberry jam, corn syrup, marmalade, marshmallow

Cooking the dish according to the recipe:

Mix the dough and bake the bundt cake according to package directions. Cool completely, then transfer to a serving platter.
Microwave the jam for about 2 minutes. If it contains seeds, strain it through a sieve. Pour enough jam into the cupcake opening to fill it to the top. Set aside any remaining jam.

Microwave the taffy until soft and pliable, about 10 seconds. Place it between two 8-inch-long sheets of parchment paper sprayed with cooking spray. Using a rolling pin, roll the taffy to a thickness of 0.3 cm, then use a cookie cutter to cut a 5-inch-diameter circle. Heat the black gumdrop and roll it into a ball. Place it in the center of the blue circle and roll it to form the pupil.
In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/3 cup cold water.
In a small saucepan, combine the sugar, corn syrup, salt, and 2/3 cup water and heat over medium-low heat. Cook, stirring occasionally, until the sugar is completely dissolved. (If any sugar granules are stuck to the sides of the pan, brush them back into the pan with a brush dipped in water.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 230°F (115°C), about 5 minutes.
With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup has been added, increase the mixer speed to high and beat until the mixture is very thick and forms soft peaks, about 15 minutes. Stir in the vanilla.
Spray a silicone spatula with cooking spray and spread the marshmallow frosting over the cake. Let the cake sit at room temperature until the frosting has cooled completely and set, about 1 hour.
Place a blue taffy circle in the center of the cake. Use red decorative gel to draw capillaries on the sides of the cake. Serve the cake with a butcher's cleaver.

Categories:

recipe / Festive dishes / Halloween / Desserts / Cupcakes, biscuits / Cakes

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