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1
Crumble the cake well into a bowl
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2
Add the frosting and mix in
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3
The mixture should be holding together but not too moist, get your hands in and work it well
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4
Divide the mixture into 16 and roll into balls.
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5
Place on a plate
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6
Melt a few squares of the chocolate and dip the tip of a cake pop stick in
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7
Push the stick into a cake ball halfway in.
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8
Repeat for all
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9
Let set in the freezer for 20 minutes
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10
Melt the rest of the chocolate and get a foam block or a sturdy box with small holes poked in, enough for all your cake pops to sit in
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11
Twirl each pop in the melted chocolate and gently spin to get rid of the excess.
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12
Heat the chocolate now & again to keep it runny enough to coat
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13
Place in the box or block to set.
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14
They won't take long
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15
Dab each sweet into the melted choc and stick to each cake pop to make an iris
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16
Use black icing to make the pupil of the eye and red to draw on the veiny lines
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17
Any pops that don't come out smooth because the chocolate has cooled a little too much can be made into mummies instead by adding 2 dark chocolate chips for eyes.
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18
The untidy chocolate coating can be passed off as bandages!
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19
I used a gluten free vegan coconut cake from my recipes, chocolate frosting made with sunflower spread, cocoa powder and icing sugar, Moo-Free brand choc chips and Whizzers brand chocolate beans, to make gluten, dairy, egg, soy & nut free pops
