Time 3h20m Yield 30 Number Of Ingredients 9 Steps:
Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round “iris” on the top of the cooled eyeball and press a mini chocolate chip in the center for a “pupil.” For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
Time 20m Yield 20 Number Of Ingredients 4 Steps:
Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Time 15m Yield 10 eyes Number Of Ingredients 4 Steps:
Cut the eggs in half and scoop out the yolks. In a bowl mash the yolks with the cream cheese. Fill the eggs with the cream cheese mixture and push an olive into the middle of each one. Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.
Time 2h15m Yield 12 Number Of Ingredients 5 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan. Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds. Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.
