Ingredients
Equipment
Method
- Combine the cake crumbs and sweet icing in a mixing bowl, stirring until you get a uniform, dough-like mixture that holds together when pressed.
- Use your hands to shape the mixture into small, round balls about the size of a golf ball, then insert a lollipop stick into each one to serve as a handle.
- Place the cake pops on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
- While they chill, melt the dark chocolate in a melting pot or microwave in short bursts until smooth and glossy.
- Dip each chilled cake pop into the melted chocolate, covering it completely, then gently tap off excess chocolate and place back on the parchment paper to set.
- Once the chocolate coating firms up, melt some white icing and dye small portions with red and black food coloring to create details like bloodshot veins and pupils.
- Using small decorating tools or toothpicks, add red streaks across the white icing for veins and draw black pupils in the center, creating a realistic eyeball look.
- Allow the decorated cake pops to fully dry or set in the refrigerator for about 15 minutes to ensure the details are firm.
Notes
Work quickly when decorating to prevent icing from drying out. Use different colors for more realistic effects.