Red velvet eyeballs

25 servings Prep: 45 mins, Cooking: 30 mins
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By Food24 October 25 2017
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Ingredients (13)

RED VELVET CAKE:
2 large eggs
250 ml sugar
125 ml milk
80 ml sunflower oil
1 cocoa powder
1 tsp Robertson's vanilla essence
1 ¼ cup self-raising flour
Robertson's food colouring — red gel
EYEBALLS:
2 tbsp cream cheese — at room temperature
2 tsp icing sugar
300 g white chocolate — finely chopped
Robertson's food colouring — red gel
25 spooky eyes
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Method:

For the red velvet cake, pre heat the oven to 180°C and line a 28cm x 18cm cake tin. Combine all of the ingredients and whisk until smooth. Pour it into the prepared tin, smooth out the top and bake, 20 minutes or until a skewer comes out clean when inserted. Cool in the tin.

For the eyeballs, break the cake into smaller pieces and add it to a food processor together with the cream cheese and icing sugar. Blend for a few seconds until the cream cheese is no longer visible.

Using your hands, form the mixture into 25 balls. Press the mixture together to form the balls and roll it in your palms to give it a rounded shape.

Line a tray with baking paper. Melt 250g of the white chocolate over a double boiler until smooth. Using two forks, dip each cake ball into the melted chocolate, lift it up with both of the forks and allow the excess chocolate to run off. Place each ball onto the lined tray and allow it to set.

Melt the remaining 50g of white chocolate over a double boiler until smooth and colour it red with a few drops of the red gel food colouring. Place it into a small piping bag fitted with a small round nozzle and pipe a dollop onto each chocolate-dipped cake ball.

Immediately place an edible eye sugar decoration on top of the red chocolate to allow it to stick. Allow it to firm up and serve. During hot weather the cake balls are best stored in the fridge.

TIP:

Red gel food colouring can be sourced from specialized baking stores.

AlSO TRY:

Red velvet coconut and lemon truffles

Red velvet sweetie pies

Red Velvet cake with cream cheese icing

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