You know how Goldfish are “the snack that smiles back?” Well, this is the snack that stares back.
These ghoulish little Halloween Monster Cake Balls are 50% cute,50% creepy, and 100% scrumptious. Their eerie eyes peer up at you, almost begging not to be eaten, but you’ll find it impossible to resist the sweet Halloween-colored cake & frosting filling. Not only do these cake balls allow for the perfect cake-to-frosting ratio, but you also get two flavors in one.
You see, this is like cake ball inception. The center is an orange-colored vanilla cake/vanilla frosting cake ball, and it’s surrounded by a dark chocolate cake/chocolate frosting cake ball. The festive color combo is perfect for Halloween, making these treats both “whimsical and delicious,” as one of my co-workers described.
I must warn you though, these cake balls have a sinister side. Their snackable size makes it incredibly easy to pop a dozen into your mouth without thinking twice. It’s like they put you in some sort of frosting-induced trance. Is it black magic? Perhaps.
Whether you’ve got a Halloween party coming up, or you just want a sweet treat to satisfy the screaming banshee that is your growling stomach, these easy cake balls are sure to make you show off your vampire fangs in a ghoulish grin. They’re sweet, snackable, and they harness the intensity of a whole cake in one little ball.
Happy Halloween, little Smart Cookie fiends!
A Few Tips Before You Get Cooking:
- If you’re looking to simplify, you could do a strictly chocolate filling. You’ll still have the orange contrast with the glaze.
- Find the candy eye balls at your local craft store.
- Here’s my rule, if you don’t want to go all homemade, then at least do either the cake or frosting from scratch. I used store-bought frosting and homemade cake.
- You could also use chocolates sprinkles as decor instead of the eyes. Just make sure you add any decorations before the glaze sets, or it won’t stick.
- A white chocolate coating instead of the glaze would be tasty too.
Halloween Monster Cake Balls
By The Smart Cookie Cook
- 1 8×8 chocolate cake, from a box or homemade
- 1 8×8 vanilla cake dyed orange,* from a box or homemade
- 1 – 1 3/4 cups chocolate frosting, store-bought or homemade
- 1 – 1 3/4 cups vanilla frosting, store-bought or homemade
- candy eyes
For the glaze
- 8 cups powdered sugar
- 3/4 cup milk
- 4 tsp. vanilla extract
- orange food dye
*To dye cake, add orange food dye (or red + yellow) to cake batter before baking.
- Crumble the vanilla cake into a mixing bowl. Add 1 cup of the vanilla frosting and mix until well-combined. See if you can form a ball with the mixture. If it’s still too dry, add the rest of the vanilla frosting. How much you add will depend on how dry the cake you make is.
- Form the cake mixture into tiny balls, about 3/4 teaspoon in size. Place on a sheet lined with parchment paper or wax paper.
- Crumble the chocolate cake into a mixing bowl. Add 1 cup of the chocolate frosting and mix until well-combined. See if you can form a ball with the mixture. If it’s still too dry, add the rest of the chocolate frosting.’
- Grab about 1 tbsp. of the chocolate mixture and flatten out. Place one of the mini orange cake balls in the center and fold up the chocolate cake around it so that the orange is completely covered. When all your cake balls are formed, place them on a tray lined with wax paper and refrigerate until firm, about 30 min to 1 hour.
- Make the glaze: whisk together all ingredients in a bowl until homogenous and smooth, adding more or less dye to achieve your desired vibrancy. If it’s too thick add more milk 1 tbsp. at a time. If it’s too thin, add more sugar, 1/4 cup at a time.
- Dip the chilled cake balls into the glaze so that they’re completely covered then let set on tray in the fridge. I recommend doing a double coat. Place two candy eyes on the top of each cake ball BEFORE glaze has set.
- Store in an airtight container for up to 5 days.