-
1
Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes.
-
2
Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.
-
3
Break off sections of the cake and crumble in a large bowl.
-
4
When finished, you should have a bunch of very fine cake crumbs.
-
5
Using a rubber spatula, work the frosting into the cake until it is no longer visible.
-
6
(Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.)
-
7
Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet.
-
8
This is important: Pop 'em in the freezer, uncovered, for at least an hour.
-
9
The cake balls need to be very firm before coating them.
-
10
When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water.
-
11
(Don't let the bowl touch the water.)
-
12
Stir occasionally until the chocolate is melted and smooth.
-
13
Remove the bowl from the pan.
-
14
Add the cake balls one at a time to the melted white chocolate and gently roll to coat.
-
15
Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate.
-
16
With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet.
-
17
Let set at room temperature, 10 to 15 minutes.
-
18
Decorate with gel icing to look like eyeballs.
-
19
Buy the book here.
-
20
Photograph by Coral Von Zumwalt
