Spooky Eyeball Red Velvet Cake Balls
How fun are these Spooky Eyeball Red Velvet Cake Balls for this Halloween? Great for dessert, bake sales, and class parties!
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So creating holiday themed food is not really my thing. I mean sure, I occasionally pop out a cute Thanksgiving day treat like these turkey krispie treats, or a cute mummy cupcake…but creating fun treats is my friend, Jocelyn’s thing! Last year I made these Red Velvet Cake Balls after seeing her adorable Peanut Butter Zombie Eyeballs. I absolutely LOVED seeing them, and thought a red velvet center would be perfect!
And guess what? They were a hit! But here’s the best news…I’ve got two more Halloween recipes coming to the website in the next week. One involves 3 ingredient Peanut Butter cookie cups, and the other one uses this delicious Butterfinger Cupcake as the base!
But back to these eyeballs. Here are a few of my tips:
- Making cake balls can be tedious! Plan ahead and break it up into chunks. I like to bake the cake one day and form the cake balls. Then I freeze the cake balls (overnight or more) until ready to dunk them in melted chocolate. When making the balls, I use a 1 Tbsp cookie scoop and drop them onto a parchment paper lined baking sheet (that can go in the freezer). Once they are frozen, you can use your fingertips to smooth the cake ball into a more rounded shape.
- I use Ghirardelli White Chocolate Melting Wafers. Not only does it taste delicious, but it melts so smooth (unlike white chocolate chips). If you dip your cake balls straight from the freezer, the chocolate hardens quickly, making these ready to decorate as soon as you are done dunking them!
- I keep half of the cake balls in the freezer while working with the other half of the batch. I find when they are frozen, they don’t fall apart in the white chocolate, and they keep their shape. If they start to fall off the toothpick or get difficult to dunk, pop them back in the freezer and work on the other half of the batch.
- Once they are all dipped, start decorating! Using a fun, sparkly red gel is perfect. And you can find it in the holiday section of your grocery store or big box store. Or get it on Amazon! Same with the blood shot eyeballs 🙂
- Once these are decorated, store in an airtight container for about a week. ENJOY!
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- 1 box (16.5 oz) Red Velvet Cake mix, with ingredients to bake 13x9 cake
- 1 cup canned cream cheese frosting
- 2- 10 oz packages Ghirardelli white chocolate melting wafers
- 2 tubes of sparkly red gel
- 48 blood shot candy eyes
- Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
- Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
- Line a baking sheet with parchment paper. Using a 1 Tbsp cookie scoop, form about 48 cake balls.
- Freeze cake ball for one hour (or more)!
- 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.
- Drizzle red gel on top of cake ball and press candy eye ball on top.
- Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
Love these Spooky Eyeball Red Velvet Cake Balls? Here are a few spooky treats from my friends:
- These Mummy Milano Cookies from Chelsea’s Messy Apron are easy AND adorable!
- Want a fun treat? Make a quick batch of Halloween Muddy Buddies with white chocolate pretzels!
- Jocelyn recently shared these Chocolate Dipped Halloween Apple Rings! I love the cute bats the best!
- Love cookie dough? This Monster Cookie Dough Fudge is a festive treat!
- I’m not one to say a spider is “cute,” but c’mon. These Easy Halloween Spider Cookies are definitely cute!
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