Description
How fun are these Spooky Eyeball Red Velvet Cake Balls for Halloween? Great for dessert, bake sales, and class parties!
Ingredients
1 box Red Velvet Cake mix, with ingredients to bake 13×9 cake (16.5 oz)
1 cup canned cream cheese frosting
2 (10 oz) packages Ghirardelli white chocolate melting wafers
2 tubes sparkly red gel
48 blood shot candy eyes
Instructions
1. Prepare cake according to package directions for a 13×9 baking dish. Allow to cool slightly.
2. Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
3. Line a baking sheet with parchment paper. Using a 1 Tbsp cookie scoop, form about 48 cake balls.
4. Freeze cake balls for one hour (or more).
5. When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
6. Drizzle red gel on top of cake ball and press candy eyeball on top.
7. Store in an airtight container in the refrigerator until ready to eat, up to 3 days for best flavor.
Notes
Keep these in a container in the fridge. They taste best if eaten within 3 days.
You can use white chocolate chips instead of melting chocolate, but the cake balls will not be as smooth or even. Melting wafers taste great and set up soft enough to bite into.
- Prep Time: 1 hour
- Category: Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 308
- Sugar: 42g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg