Eyeball Cake Pops Recipe

Cake mix: A boxed mix of any flavor to form the base of the cake pops.

Frosting: A can of frosting to bind the crumbled cake together.

White candy melts: Used to coat the cake pops and create the white part of the eyeball.

Red candy melts: Used to create the bloodshot effect on the eyeballs.

Black candy melts: Used to create the pupil of the eyeball.

When melting the candy melts, use a double boiler to ensure even melting and prevent scorching. If you don't have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water. Stir the candy melts frequently and avoid getting any water in the bowl, as this can cause the candy to seize.

• cake mix - Substitute with homemade cake batter: You can make your own cake batter using flour, sugar, eggs, butter, and baking powder for a more personalized flavor and texture.

• frosting - Substitute with cream cheese frosting: Cream cheese frosting adds a tangy flavor that pairs well with most cake flavors and provides a smooth texture for shaping cake pops.

• white candy melts - Substitute with white chocolate chips: White chocolate chips can be melted and used in place of candy melts, offering a rich and creamy coating.

• red candy melts - Substitute with red-colored white chocolate: You can use white chocolate and add red food coloring to achieve the same effect as red candy melts.

• black candy melts - Substitute with dark chocolate chips: Dark chocolate chips can be melted and used for detailing, providing a similar color and a rich chocolate flavor.

• Allow the eyeball cake pops to cool completely after decorating to ensure the candy melts have fully hardened.
• Place the cake pops in an airtight container, arranging them in a single layer to avoid smudging the designs.
• If stacking is necessary, separate the layers with parchment paper to prevent sticking.
• Store the container in a cool, dry place away from direct sunlight to maintain the integrity of the candy coating.
• For longer storage, place the container in the refrigerator. This helps keep the cake pops fresh for up to a week.
• To freeze, first flash freeze the cake pops by placing them on a baking sheet lined with parchment paper and freezing for about an hour.
• Once the cake pops are firm, transfer them to a freezer-safe container or zip-top bag, ensuring they are well-sealed to prevent freezer burn.
• Label the container with the date and contents for easy identification.
• When ready to enjoy, thaw the cake pops in the refrigerator for several hours or overnight to ensure they return to the perfect texture.
• Avoid thawing at room temperature as this can cause condensation, which may affect the appearance and texture of the candy coating.

• Preheat your oven to 250°F (120°C). Place the eyeball cake pops on a baking sheet lined with parchment paper. Heat for about 10 minutes or until they are just warmed through. Be careful not to overheat, as this can cause the candy melts to melt too much.

• If you prefer using a microwave, place the eyeball cake pops on a microwave-safe plate. Heat them in 10-second intervals at 50% power. Rotate the plate halfway through to ensure even heating. This method is quick but requires close attention to avoid overheating.

• For a more controlled reheating, use a double boiler. Fill a pot with water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the eyeball cake pops in the bowl and gently heat, stirring occasionally, until they are warmed through. This method helps maintain the integrity of the candy melts.

• If you have an air fryer, preheat it to 250°F (120°C). Place the eyeball cake pops in the basket, ensuring they are not touching. Heat for about 5-7 minutes, checking frequently to avoid overheating. This method gives a slightly crisp exterior while keeping the inside moist.

• For those with a sous vide machine, set it to 140°F (60°C). Place the eyeball cake pops in a vacuum-sealed bag and immerse them in the water bath for about 20 minutes. This method ensures even heating without compromising the texture of the candy melts.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the eyeball cake pops in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure even warming. This method requires careful monitoring to prevent the candy melts from melting too much.

• Oven: Used to bake the cake according to the package instructions.

• Mixing bowl: A large bowl to crumble the cake and mix it with the frosting.

• Baking sheet: To place the rolled cake balls on before inserting the lollipop sticks.

• Lollipop sticks: Inserted into each cake ball to create the cake pops.

• Microwave-safe bowl: Used to melt the candy melts according to the package instructions.

• Spoon: For mixing the cake crumbs with the frosting and for stirring the melted candy.

• Parchment paper: To line the baking sheet and prevent the cake pops from sticking.

• Cooling rack: To let the dipped cake pops harden after being coated with candy melts.

• Toothpick: Useful for creating fine details in the eyeball design with the red and black candy melts.

• Measuring cups: To measure the frosting if needed.

• Spatula: For scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.

Prepare the cake mix ahead: Bake and cool the cake a day before to save time on the day of assembly.

Use pre-made frosting: Opt for store-bought frosting to eliminate the need for making it from scratch.

Efficient crumbling: Use a food processor to quickly crumble the cake into fine pieces.

Quick candy melt: Melt the candy melts in the microwave in short bursts to speed up the process.

Assembly line method: Set up an assembly line for dipping and decorating the cake pops to streamline the process.

Chill before dipping: Freeze the cake balls for 15 minutes before dipping to make them easier to handle.