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We’re really getting into the swing of Halloween in our crafty household this week. Today’s post is on how to make some simple spooky treats that resemble gloriously bloodshot eyeballs and well-wrapped mummy heads. Behind the gory appearance of these treats is a surprisingly delicious taste and texture.
They are made from cake balls (sponge cake and buttercream), which are then covered in a white chocolate ganache and decorated with fondant icing.
To make these treats, you’ll need the following ingredients / materials:
For the cake balls
- 100g of self raising flour
- 100g unsalted butter
- 100g caster sugar
- 2 x medium eggs
For the chocolate ganache
- 75g softened unsalted butter
- 100g icing sugar
- 200g white chocolate
- 100ml double cream
(Or you could buy chocolate ganache ready-made – see here).
For decorating the cake balls
- Green and black sugarpaste / fondant icing
- Bright red food colouring gel
- Small cake decorating brush
- Popsicle sticks x 12
- Pumpkin to stand the eyeballs and mummies in
- Knitting needle or skewer (to make holes in the pumpkin)
Step 1 – make the cake mixture
Make a sponge cake by mixing together the flour, butter, sugar and eggs into a bowl. Once mixed and lump-free, pour the mixture into a lightly greased 150cm cake tin. Bake in the oven at 180 °C for 18-20 minutes until the cake is golden and springy to touch. Leave to cool on a cooling rack.
Step 2 – make the buttercream
Whilst the cake is cooling, make some buttercream by mixing together 75g of softened butter with 100g of icing sugar. Whip the buttercream until smooth and fluffy.
Step 3 – shape the cake into balls
Crumble the cake into a mixing bowl and then add the buttercream. Mix together until you achieve something that looks like scrambled eggs – see picture below! The mixture needs to be moist enough so that it will stick together to make round balls. Shape the mixture into around 12 golf ball sized balls and leave to one side for now.
Step 4 – make the white chocolate ganache
The next step is to make the white chocolate ganache. To do this, break 200g of white chocolate into a microwaveable bowl and microwave in 30 second intervals until the chocolate has melted. When the chocolate has melted, stir in 100ml of double cream, as shown in the photo below.
Step 5 – add the popsicle sticks
Take the popsicle sticks one at a time, dip them into the chocolate ganache and then insert each one into a cake ball. This will act as a glue to hold the popsicle stick in place. Once all 12 cake balls are done, put into the freezer for 10 to 15 minutes to set (not freeze).
Step 6 – prep your pumpkin
Whilst the popsicle cakes are setting, prep your pumpkin by making holes in them ready for the popsicle sticks to slot into. Use a knitting needle or a skewer for this.
Step 7 – cover the cake balls with chocolate ganache
If the chocolate ganache has started to set by the time you remove the cake balls from the freezer, give it a quick blast in the microwave again. Then dip each popsicle cake into the chocolate ganache, turning them around as you dip them and smooth the chocolate with a knife. This will give you the layered look for the mummy heads and you can make them smoother for the eyeballs. Insert the popsicle cakes into your pumpkin.
Step 8 – decorate to finish
Turn the chocolate covered popsicle cakes into eyeballs by cutting out circular shapes of green fondant icing and sticking them on. Roll tiny balls of black fondant icing to make the pupils for the eyeballs. These can be used for the mummy heads too.
To make the bloodshot part of the eyeballs, use a small cake decorating brush to stroke on a little bright red gel food colouring in vein-like shapes.
Spooky treats for Halloween – complete!
The finished result is pretty eye-catching (pardon the pun). 🙂 These treats really do taste amazing – the cake and buttercream centres are wonderfully soft and sweet. I hope you enjoy this recipe and that it helps make your Halloween a spooky one!
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