Description
Ready to serve a dessert that’s both creepy and crave-worthy? Cake Pop Brains are the ultimate Halloween indulgence, with ruby chocolate or candy-coated “brains” filled with red velvet cake and “bloody” raspberry jam. Rated 4.5 stars from 4 reviews, these intermediate-level treats are perfect for spooky parties or daring dessert tables
Ingredients
The magic of Cake Pop Brains lies in a short list of ingredients that create a rich, spooky treat. I’ll list everything for 8 servings (8 brain pops), explain why each is key, and offer substitutions for dietary needs or pantry swaps. Let’s get mixing!
Key Ingredients:
- 4 cups crumbled red velvet cake: The moist, chocolatey base with a vibrant red hue. Why important? Its rich flavor and color mimic “brain tissue” perfectly.
- Sub/Variation: Chocolate or vanilla cake for a different vibe; gluten-free cake mix for dietary needs. Use homemade or store-bought (1 small cake yields ~4 cups crumbs).
- 3 tbsp vanilla frosting, plus more if needed: Binds the cake crumbs into a moldable dough. Why important? Ensures the filling holds its shape.
- Sub/Variation: Cream cheese frosting for extra tang or vegan frosting for plant-based diets.
- 8 oz lime green, purple, orange candy melting wafers, or ruby chocolate, finely chopped: Forms the brain-shaped shell with a creepy or colorful look. Why important? Ruby chocolate gives a realistic pinkish “brain” hue; candy melts add playful colors.
- Sub/Variation: White chocolate with food coloring or dark chocolate for a moodier vibe; vegan chocolate for dairy-free.
- 1/2 cup seedless raspberry jam: The “bloody” filling that oozes for a gory effect. Why important? Adds tart contrast to the sweet cake.
- Sub/Variation: Strawberry jam or red icing for a similar bloody look; thin with water if needed.
- Red food coloring, for the jam: Intensifies the “blood” effect.
- Sub/Variation: Beet juice for a natural red tint or omit if jam is vibrant enough.
Optional Add-Ins:
- 1 tsp coconut oil: To thin candy melts if too thick.
- Edible red glitter: For a sparkly, bloody shine on the jam.
- Sprinkles: Add to the coating for a playful, less gory look.
Pro Tip: Crumble the cake finely for a smooth filling—use a food processor if needed. Choose high-quality ruby chocolate or candy melts for easy melting and a glossy finish. These ingredients cost about $10-12 total, making Cake Pop Brains a budget-friendly Halloween treat!
(Word count: ~400. Let’s get molding those creepy brains!)
Instructions
Step 1: Prep the Cake Filling (5 minutes)
- In a stand mixer fitted with the paddle attachment, combine 4 cups crumbled red velvet cake and 3 tbsp vanilla frosting. Beat on medium speed until smooth and the mixture holds together when pressed (add more frosting, 1 tsp at a time, if too crumbly). Set aside.
- Tip: Crumble cake by hand or in a food processor for a fine texture. Test by squeezing a small ball—it should hold without cracking.
Step 2: Melt the Coating (5 minutes)
- In a double boiler over low heat, melt two-thirds of 8 oz lime green, purple, orange candy melting wafers, or ruby chocolate, stirring until nearly melted (small chunks are okay). Add the remaining third in 2-3 additions, stirring to melt fully. For ruby chocolate, heat to 110°F, then cool to 80°F after adding the final third.
- Pro Technique: Stir gently to avoid bubbles. If too thick, add 1/2 tsp coconut oil. Keep warm in the double boiler for smooth coating.
Step 3: Coat the Brain Molds (3 minutes)
- Divide two-thirds of the melted candy or chocolate among eight 2-inch-wide silicone brain molds. Use a small food-safe brush to coat the sides and bottoms evenly, ensuring no mold shows through. Refrigerate for 3-5 minutes to set (don’t over-chill to avoid cracking).
- Tip: Work quickly to keep the coating fluid. Brush in thin layers for a smooth shell—too thick can make unmolding tricky.
Step 4: Fill the Brains (5 minutes)
- In a small bowl, mix 1/2 cup seedless raspberry jam with a few drops of red food coloring to intensify the color. Add a few drops of water if needed for a fluid but not runny consistency.
- Divide the jam evenly among the set molds, filling each cavity about one-third full. Mold the cake mixture into balls and press into the molds, leaving a small gap at the top. Use a sharp paring knife to shave the cake flush with the mold’s edge.
- Tip: Don’t overfill with jam—it can leak. Press cake gently to avoid cracking the candy shell.
Step 5: Seal and Set (2 minutes + 40 minutes setting)
- Reheat the remaining melted candy or chocolate if needed. Smooth it over the top of each mold to cover the cake completely, sealing the filling inside.
- Let set at room temperature for at least 40 minutes, or refrigerate for 5-10 minutes for faster setting. Gently press the brains out of the molds.
- Tip: Tap molds lightly to release brains. If they stick, chill briefly to firm up the coating.
You’re ready to serve these gory treats! Let’s make them Halloween-ready.
(Word count: ~650. Time to assemble that spooky platter!)