Ghoulishly Good Eyeball Cake Pops Recipe Vanilla Bean Core

Instructions:

1. Preheat oven to 350°F (175°C). Cream butter and sugar; beat in eggs and vanilla. Mix dry ingredients separately, then alternate adding dry mix and milk to the wet mixture until just combined. Pour into the prepared 8 or 9-inch round cake pan and bake for 25–30 minutes (until a skewer comes out clean). Cool completely.
2. Crumble the cooled cake entirely into fine crumbs in a large bowl.
3. Beat the cream cheese and powdered sugar until smooth. Add the frosting mixture to the cake crumbs and mix thoroughly until it resembles thick, moist cookie dough.
4. Roll the mixture into uniform 1-inch (2.5 cm) balls. Place the balls on a parchment-lined tray and chill in the refrigerator for at least 2 hours (this is crucial for structure).
5. Melt the white chocolate wafers gently (using a double boiler or short bursts in the microwave), stirring in coconut oil if necessary for a smoother consistency.
6. Dip the tip of a lollipop stick about half an inch into the melted chocolate, then insert the stick firmly into a chilled cake ball. Return to the fridge for 10 minutes to set the 'glue'.
7. Dip the entire cake ball into the melted white chocolate, rotating carefully to ensure even coverage. Tap gently against the side of the bowl to remove excess coating. Insert the stick into a styrofoam block and allow the coating to set completely.
8. Once the white coating is hard, mix small amounts of chocolate/candy melts with gel colouring for your chosen iris colour. Apply a slightly irregular circle of iris colour onto the centre of the white pop. Let this set slightly.
9. When the iris is tacky but not wet, use a toothpick dipped in black colouring gel (very sparingly!) to create a central pupil. While the black is still wet, use a toothpick dipped in red colouring gel to draw fine, spidery 'veins' radiating outward from the pupil across the iris.
10. Allow all details to fully dry before handling or serving.