Description
These cake eyeballs are dangerously addictive little treats that combine the best of cake pops and truffles in one bite-sized package. No sticks needed, just pure dessert bliss!
Ingredients
Scale
- 1 box (15.25 oz) cake mix, any flavor
- Ingredients called for on cake box (typically eggs, oil, and water)
- 3/4 cup (6 oz) prepared frosting (matching or complementary to cake flavor)
- 24 oz candy melts or almond bark
- 2 tablespoons vegetable shortening or coconut oil
- Sprinkles, edible glitter, or food coloring for decoration (optional)
- 1 tablespoon candy eyeballs for decoration (if making actual “eyeballs”)
Instructions
- Bake the cake according to package directions in a 9×13-inch pan. Cool completely, then crumble into fine crumbs in a large bowl.
- Add 1/2 cup of frosting to the cake crumbs and mix well. Add more frosting gradually until the mixture holds together when pressed.
- Using a 1-inch cookie scoop, portion the mixture and roll into smooth balls. Place on a parchment-lined baking sheet.
- Freeze the cake balls for at least 2 hours or refrigerate overnight.
- Melt candy coating with shortening in a microwave-safe bowl using 30-second intervals at 50% power, stirring between each, until smooth.
- Remove a small batch of cake balls from the freezer (keeping the rest cold). Insert a toothpick and dip each ball into the melted coating.
- Tap your wrist gently to remove excess coating, then carefully place on parchment paper.
- Add decorations while the coating is still wet. If making eyeballs, wait until slightly set before adding candy eyes.
- Allow to set completely at room temperature (about 1 hour) or in the refrigerator (15-20 minutes).
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.