Sprinkle the black sanding sugar between the vines and toss some around the bottom edge of the cake. Use the bag fitted with the leaf tip to pipe leaves under the flower petals and along the vines. Pipe a dollop in the center of the flower and add the eyeball. Add 4 more petals the same way you placed the larger layer to complete the center of the flower. Use the piping bag fitted with the large tip to pipe a dollop of buttercream on the lower half of one of the larger petals. Add the last large petal by overlapping the petal before it and tucking the other side under the first petal. Add 3 more petals overlapping each one as you go. Place one of the larger petals on the top of the cake. Pipe vines of green buttercream over the top of the cake and allow them to hang over the sides.
Add about a 1/4 cup of the green buttercream to bag with the round tip and the rest of the buttercream to the bag with the leaf tip. Fill a larger piping bag fitted with a large round tip and another with the large leaf tip. Allow the whole thing to completely harden before popping the eyeball out of the mold, about 10 minutes.įill a piping bag fitted with the small round tip with just a few tablespoons of the dark green buttercream. Tap the mold against your work surface one more time to spread and smooth the white chocolate. Fill the rest of the mold with white chocolate. Pop the mold in the fridge for just a minute to firm up the layers of chocolate. Gently tap the dome mold against your work surface to smooth the chocolate out. Pipe a ring of colored chocolate around the black circle. While these eyes badly need Visine, in the taste department. Don’t worry if the line sticks out beyond the circle. Chocolate Peanut Butter Eyeballs are a marvelous anatomical candy in the shape of an eyeball. Pipe a pea-sized circle of black chocolate over the white line. Fill small piping bags or paper cones with the white, green, and black chocolates. Pipe a small, thin line, about a centimeter in length, in the center of a small dome mold. Melt the white and green chocolates in separate heatproof bowls. Allow all of the petals to dry completely, about 10 minutes, before peeling them from their paper backing. Repeat the first part of the process at least 5 more times to make smaller petals for the interior of the flower. While the chocolate is still wet, drop it into a shallow bowl to give the petal a curved shape as it dries. Melt the black coating chocolate in a small heatproof bowl. Use a small icing spatula to spread a 2-inch wide petal-y fan of chocolate on one of the parchment rectangles.ĭip the spatula in the chocolate again and spread another layer of petals just below the first layer, creating an overall triangular petal shape. 6-inch round cake finished with dark gray buttercreamĬut small rectangles of parchment paper roughly 2 by 3-inches in size.Small dome mold or circular ice cube tray.
Assemble your cake shortly before serving since the fridge’s humidity can cause chocolate to pit or soften. Make the eyes and petals as far in advance as you like and store in an airtight container at room temperature. Both methods are far easier to execute than they appear with seriously impressive results.
Slowly beat the dry mixture into the butter and sugar mixture on low speed until just combined.
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