Eye Ball Halloween Cake

Halloween is around the corner so I thought I’d kick off the season with this Eye Ball Cake.

I used coconut truffles to make the eye balls and a delicious organic cake mix to make the cake. Filled with raspberry jam and frosted with whipped cream it sure is to please your guests at the Halloween party this year.

Be sure to watch the video how to make the eyeball and how to create beautiful, fun chocolate flowers.

To make the Cake you will need:

Organic Cake Mix
Raspberry Jam
Stabilized Whipped Cream

To make Eye Ball Truffles you will need
Sparkle Gel by Wilton
Ferrerro Raffaello Truffles Food only paint brush from the Wilton set
Mini M&Ms candies, pick the dark chocolate ones from the bag
Candy Melts – I user purple for the

To make the Chocolate Flowers you will need
Black Candy melts
Eye Ball Truffles – see the video how to make these
Spatula
Parchment Squares
Spoon
Flower Formers/Shapers

Stabilized Whipped Cream
STEP BY STEP TUTORIAL
2cups heavy whipping cream
2/3 cup powdered sugar
2tsp gelatin
2tbl cold water
1tsp vanilla extract.

Stir gelatin and cold water, let sit/bloom for 5 minutes. Microwave for 8
seconds until gelatin is completely dissolved and no longer grainy when
mixture is rubbed between fingers. Let cool to room temperature.
Beat heavy cream until soft peaks are formed, gradually, beating on high
speed, pour in dissolved and cooled gelatin. Then add sugar and a
vanilla.
Fill the piping bag with the cream and decorate the cupcake.
Refrigerate.

Cake can be made up to 3 days ahead, stored in the refrigerator. Let it
sit at room temperature for 30 minutes before serving. Enjoy.