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Bloodshot Eyeball Mini Cake

Friends and family won't be able to keep their eyes off these mini cakes. Take a stab at this Halloween dessert featuring decadent chocolate cake, White Buttercream Icing Mix, shattered sugar glass and bloodshot-eye cake ball on top. Make Halloween hex-tra special with these thrilling mini cakes that haunt dreams and satisfy sweet fangs.

Prep3 hours
Total Time4 hours 30 min
Skill LevelBeginner

Amount24

Ingredients & Tools
Instructions

Instructions

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Prepare mini fluted cakes according to package directions and cool.
Make the sugar glass: Prepare sheet pan with baking mat or spray lightly with cooking spray.
Add water, sugar, corn syrup and cream of tartar into your pot or skillet.
Add pot to stovetop. Set heat to medium-low and heat up mixture. Gently stir until sugar mixture starts to boil, stopping once it begins to boil.
Allow sugar syrup to reach 290 to 300°F by checking candy thermometer, or when syrup begins to turn yellow.
Carefully pour hot sugar syrup onto your prepared pan, working quickly to make sure mixture does not thicken and harden.
Allow mixture to cool for at least 2 hours before gently breaking it into small pieces.
Decorate the cake: Prepare decorating bag with star tip 22 and White Decorator Icing. Pipe icing evenly on each mini cake.
Drizzle Blood Red Glaze on top of icing.
Add Bloodshot Eyeball Cake Pop on top of frosting.
Place sugar glass shards into frosting and drizzle with Blood Red Glaze.